Welcome to "Ordinary Time".
We're eating well at home, and often, but truthfully, if I plan 5 meals each 7 days, we need only three. I can shop and chef and create all I wish, but we only need new meals three out of five days. Our schedules are so crazy that "heat and eat" is often the best we can do.
On a good Saturday, I'll prep and prepare meals for the seven-day stretch ahead. When I'm chauffeuring on Saturday, it'll be my Sunday project. When I'm busy BOTH days, we're not eating any sort of way I'm pleased with. Our schedules have made "family meal time" an unusual experience. Woe to us.
My food kitchen friends, two lovely old southwest VA ladies, detest Jiffy corn muffins. TOO sweet for them. They prefer a savory, somewhat dry buttermilk cornbread baked in a cast iron pan laced with hot oil. I've made this a few times myself, and I love it too. My offspring, though, prefer the sweeter muffins from the mix.
SO, I found a recipe for "cheater" mix on the internet. Basic ingredients, excellent results, no preservatives. It's here, with Substitution Queen's influence.
Crock Pot Corn Chowdah
based on a recipe from Fix it and Forget it Lightly by Phyllis Pellman Good
1/4 lb. turkey bacon, cut into 1/4" strips
2 c. potatoes, diced (about 3 fist-sized potatoes) - a little extra is better.
1 c. onions, chopped
1 bay leaf
1 c. plain yogurt
3/4 c. skim milk
1 recipe homemade cream of chicken soup* (link below)
1 1/2 c. frozen corn kernels
Ground pepper and salt, to taste
*Prepare homemade soup mix according to previous post.
Cook bacon in large nonstick skillet until brown and crispy.
Place bacon, potatoes, bay leaf, and onions into slow-cooker. Add a generous grinding of black pepper. Cover with water. Add the homemade soup mix and corn.
Cook on LOW 6-8 hours, until the vegetables are done to your liking.
Thirty minutes before serving, stir in yogurt and milk. Continue cooking on LOW.
When soup is heated through, remove bay leaf. Place 1/2 of the chowder mixture in a blender and puree until smooth. Return blended ingredients to crock pot and stir thoroughly. Add salt and additional ground pepper, to taste.
Skip the blending step if you wish; I find it thickens the chowdah up a little and I like it that way.
Serve with a dash of nutmeg or paprika on top and boiled hot dogs with toasted Yankee buns OR Janet's Mixed-Up Corn Muffins (see below).
Janet's Mixed-Up Corn Muffins
makes 2-dozen mini-muffins or 1-dozen regular muffins
This muffin recipe is REALLY flexible. Add any sort of cheese and relatively dry vegetable you wish to the mix, and it'll be fine, as long as you don't add too much additional liquid. Try muenster and leeks, cream cheese and chives, pecans and bleu cheese. YUM.
Start with Faux-Jiffy-Muffin-Mix (my non-preservative version):
2/3 c. all-purpose flour
1/2 c. yellow cornmeal
3 T. sugar (less if you prefer your corn muffins less-sweet)
1 T. baking powder
1/4 tsp. salt
2 T. oil (if you plan to store this mixture, otherwise, substitute 2 T. yogurt with the wet ingredients)
Note: You can make this recipe in triplicate (up to this point) and store it for later if you wish. If you do, add the vegetable oil per the recipe and mix until it's completely incorporated.
Make a well in the center of the dry ingredients. Add:
1/3 c. milk