Every once in a while, as I am working in my kitchen, I realize that I have what I consider to be a good kitchen tip to share… It’s not that I’m brilliant, not by a long shot. It’s usually just that I stumble across something by accident, and I think to myself, “perhaps this is worth sharing.” So, from now on, when I come across a good tip or trick in the kitchen (and actually remember to write it down), I will be sharing them here on my blog! I don’t think it will be a regular/weekly post at this point – just when I think of things. We’ll see how it goes…
My first tip is more of a recommendation, a suggestion of how you can multi-task with your asparagus pot. A few years ago, my hubby bought me the All Clad asparagus pot for my birthday. To some, that may sound strange, but it was actually a perfect gift for me. I love all things All Clad, and asparagus is one of my all-time favorite vegetables. Unfortunately, asparagus isn’t in season all year long. So, I have found other ways to use the asparagus pot.
The one thing I noticed about it was that it is the perfect size for three or four ears of corn. The ears fit perfectly in the steamer basket designed for the asparagus! I can simmer a small amount of water in the bottom of the pot, and then drop in the basket with the ears of corn. It produces perfectly steamed corn that is easy to retrieve from the boiling water! Since I’m cooking for my hubby and I, it is the perfect size, too!
Now that I have let you in on my corn-cooking secret, I thought I’d share a quick and easy recipe for bacon jalapeño corn bread… a great way to use a few spare ears of corn that you may have in your fridge!
Even though the Penny Pinching Pantry Raid is over, my grocery shopping routine has not yet returned to normal. It’s a good thing, really, although I think it has started to frustrate my husband a bit. It’s just that I got out of the habit of going grocery shopping each week. It has definitely made me more resourceful!
One night last week, dinnertime rolled around and it occurred to me that I hadn’t yet been to the store and we were running low on just about everything. We did have some eggs, though, so I decided I would make eggs for dinner. I knew that I had a box of Jiffy corn bread hanging out in my pantry, so I knew I could pull something together to go along with the eggs. I had bacon in the fridge left over from some bacon mac & cheese I made for dinner earlier in the week, and we have a constant supply of jalapeño peppers in our garden this summer, so this bacon jalapeño corn bread was born! It’s not fancy, and yes, it’s made from a box of Jiffy… but it got the job done. And sometimes, that’s what’s important!
Quick and Easy Bacon Jalapeño Cornbread
- 2 slices bacon, chopped into small pieces
- 2 jalapeño peppers, seeded and chopped
- 1 box Jiffy corn bread mix
- 1 egg
- 1/2 cup buttermilk
- 1/2 cup corn
Preheat the oven to 400°F. Spray a 9-inch cake pan with baking spray, and set aside.
Heat a skillet over medium heat, and add the bacon. Cook for a few minutes until the bacon is crisp and the fat has rendered. Add the jalapeños, and cook for an additional 2-3 minutes, until the peppers are tender.
Meanwhile, in a mixing bowl, combine the corn bread mix, egg, and buttermilk. Use a slotted spoon to remove the bacon and peppers from the skillet, draining off any extra fat. Add the bacon, peppers, and corn to the corn bread mixture, stirring just enough to incorporate the ingredients.
Pour the batter into the prepared cake pan, and bake for 20 minutes, until an inserted toothpick comes out clean and the top is golden. Cool slightly prior to serving.