~ 1/4 to 1/2 cup Buttermilk
1 Egg
3 T Flour
2 T Sunflower Oil
~1/3 cup Bread Crumbs
2 cans of Corn
~1/4t Salt
p. Black Pepper
p. Rosemary
sp. Caraway
sp. Coriander
sp. Star Anise
sp. Cumin
Instructions:
In a bowl beat egg, add Buttermilk, Flour, Sunflower Oil, and spices. Drain and rinse the two cans of corn well with your hand partially over the top of the can about three times and add corn. Mix the stuff up and add bread crumbs.
Okay I have a new Microwave type oven that has a broiler and a Convection oven function as well as an air fryer function.
I put all the above mix in a Teflon Cake type pan I got at the hardware store for perhaps a $1.99 at the most. Perhaps it has a 1 1/4" edge height to it. I placed it on the rack that raises it up a little bit. I am new to using that oven but I wanted to do it on the air fryer. After about 10 or 15 minutes that hadn't heated it up enough per the Infrared Gun Thermometer. So I put it on the convection oven setting for a while. That didn't heat it up enough either. Then I put it on the broiler function and got the corn up to 171 degrees in the center. And that was just enough. When cooking like this you can't leave it unattended! Next time I cook it I will go for a little higher internal temperature, perhaps 185. But having said all that about the cooking time this turned out very good! My official taste tester loved this!
*****'
If you think about utilization of things you buy that are in your frig, the Buttermilk was also utilized in the Irish Soda bread. So these are things you can think of making around the same time or few days.
And to repeat something I said before here, you haven't learned to cook well until you start using that Infrared Thermometer to check to make sure the internal temperature of your cuisine.
I am attempting to get away from cheese and dairy in things I make. But I do occasionally like the fermented products of Buttermilk, Kefir and Yogurt. The Buttermilk gives it enough of that character.
You can get a can of corn for 58 cents!
Abbreviations used in cooking:
p = pinch
sp = speck
© 2022 Thomas Paul Murphy
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