Tennessee Corn And Truffle Flan Recipes
SWEET CORN AND TRUFFLE CHOWDER
Steps:
- Preheat oven to 425 degrees F.
- Cut kernels off corn cobs using a sharp knife. Toss kernels with oil, spread on a baking sheet and roast for 25 minutes, or until softened and lightly caramelized. In large saucepan over medium heat, cook bacon until brown. Add celery, carrots, and onion to bacon and sweat for 10 minutes. Add flour to the vegetables and cook for 3 minutes. Add corn, potatoes, and heavy cream and gently simmer for 45 minutes or until reduced and thickened. Season with thyme, sea salt, and freshly ground black pepper, to taste. Whisk in truffle butter and serve.
WEST TENNESSEE CORN BREAD
My husband never liked corn bread until I started making this recipe - then he'd eat half of it. I like to serve it piping hot with lots of real butter on the side. -Betty Kaytis, Elizabethton, Tennessee
Provided by Taste of Home
Time 30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, beat the egg, mayonnaise, buttermilk and oil until smooth. Combine the cornmeal, sugar, baking powder and salt; add to egg mixture and beat just until combined. , Grease an ovenproof 6-in. skillet or round baking dish; dust with cornmeal. Add batter. Bake at 425° for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Nutrition Facts : Calories 659 calories, Fat 33g fat (5g saturated fat), Cholesterol 117mg cholesterol, Sodium 1106mg sodium, Carbohydrate 80g carbohydrate (26g sugars, Fiber 5g fiber), Protein 10g protein.
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