Browsing Tag


Easy Cornbread


I hope everyone had a happy 4th of July. We had a fantastic evening. We hosted a cookout at our house with my family and it was so much fun. If you aren’t following me on Facebook or Instagram, following along so you can see some fun pics from the night. I’m going to toot my own horn here, I made an awesome fire in our fire pit (a first for me!) so we sat around and roasted some marshmallows. I also enhanced the deck decor with some lights, which I’ve wanted to do for a while, and finally went ahead and did it. It was seriously so nice to sit outside and watch some neighborhood fireworks. Though we’re all exhausted today and it makes me so happy to have leftovers available to heat up for an easy lunch. For dinner we made some burgers, hot dogs, grilled chicken, mac and cheese, and some salads a whole lot of snacks and this cornbread. I’ve made a muffin version before that is really good, I mean it is an  Ina Garten recipe, but sometimes you want something a little less sweet. This was perfect for that. It’s absolutely delicious. The recipe calls for frozen corn, so it’s a great way to use up that bag that’s probably sitting in your freezer. If you’re lucky and have left overs this is the perfect breakfast treat too. You can just heat it a bit, spread on some butter, and thoroughly enjoy your breakfast. It’s super kid friendly too. Although mine was so tired by the evening he refused dinner and ate only pretzels and lemonade. It’s so quick to whip up I literally used one bowl…and a pot to melt the butter and incorporate the wet ingredients, but seriously little fuss.


  1. Preheat oven to 400 degrees F. Spray an 8x8 baking dish with nonstick cooking spray and set aside.
  2. In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt. Whisk together and set aside.
  3. Melt butter in a saucepan. Remove from heat and add in the oil, buttermilk, and eggs. Whisk together to combine.
  4. Add the wet ingredients to the dry ingredients and mix until all of the ingredients are combined. The mixture will be lumpy. Add in the frozen corn and mix to incorporate.
  5. Add the batter to your prepared baking dish and bake for 27 minutes or until the top if golden brown and a toothpick inserted in the center comes out clean. Let cool in the pan for about 15 minutes.


Recipe from Two Peas and Their Pod.

Creamy Corn Pasta With Basil


I feel like I’m back in business. I’m at least feeling better and I’m so excited to share this recipe with you. Like literally excited. It’s so good and so easy. It tastes like you are eating something that was super complicated to make, but could not be easier. It all comes together in the time it takes to boil the pasta. I first hear about this recipe from Clinton Kelly. Because I’m obsessed with The Chew and I love Clinton, I had to trust his suggestion to give this recipe a shot. It also makes great left overs. Like great in the sense that I brought my leftovers and a coworker smelled it and asked for the recipe and made it for dinner that night great. The best part about this healthier pasta dish is that although it says creamy, there is literally no cream in it. It’s a lighter dish that is so satisfying. I love the flavor with the torn basil, fresh lemon juice, extra Parmesan cheese (because you must have cheese). If you wanted to add some meat to this, I would suggest some crisp bacon or pancetta. I’m sure it would be absolutely lovely.




  1. Bring a large pot of salted water to boil. Cooking the pasta according to the box instructions for al dente. Drain the pasta reserving 1/2 cup of the pasta water.
  2. Meanwhile, heat oil in a large pan over medium heat. Add the scallion whites and a pinch of salt. Cook until the scallions are soft, about 3 minutes. Add 1/4 cup of water and all but 1/4 cup of the corn. Heat the corn mixture until the corn is almost tender, about 3-5 minutes. Add some salt and pepper and then transfer the mixture to a blender. Puree until smooth adding some water to thin as needed. You want the mixture to be thick, yet pourable.
  3. In the same skillet, melt the butter over high heat. Add the reserved 1/4 cup of corn and cook until tender. It's ok if the butter browns at this point. Add the corn puree and cook for 30 seconds.
  4. Reduce the heat to medium and add in the pasta. Add half of the reserved pasta water tossing to coat. Cook for about 1 minutes and gradually add more pasta water as needed, if the mixture seems too thick. Stir in 1/4 cup scallion greens, the Parmesan cheese, basil, and salt and pepper to taste. Sprinkle with fresh lemon juice. Serve warm! Top with additional scallions, basil, and cheese as you would like.


This recipe is very slightly adapted from NYT cooking.