Corn Cakes with Summer Salsa

These are from Melissa Clark's Dinner Cookbook. So good! If you can get fresh corn use it!

1 c corn kernels
1 egg
1 c buttermilk
3/4 c cornmeal
1/4 c flour
1 tsp baking powder
1 tsp salt
4 tbsp butter, melted
1 bunch of sage leaves
3 cloves garlic, minced
1 lb tomatoes, diced
salt and pepper
Creme Fraiche for serving

In a blender of food processor combine corn, egg, buttermilk, flour, salt and melted butter – pulse until combined, let rest 5 min.

Melt 2 tbsp butter and fry sage leaves until crisp, drain on a paper towel.

Add tomatoes, garlic and salt and pepper to skillet heat over low.

Heat a skillet and spray with olive oil. Cook the pancakes 1/4 c – 3 – 4 min per side until browned.

Serves with tomatoes, fried sage and scoop of creme fraiche.

Serves 4 – 6


Jalapeño Polenta Bread

This is a quick and easy Bread from Patricia Wells! It’s delicious the next day too!

Olive oil spray
1 1/4 c instant polenta
1/2 tsp baking soda
3/4 tsp salt
1 large egg, lightly beaten
1 c buttermilk
1/4 c jalapenos, minced
1/2 c parmigiano, grated

Preheat oven to 425. Spray a 10 in round pan.

Combine all ingredients in a bowl and whisk to combine.

Pour into pan and bake for 15 minutes until a cake tester comes out clean. Cool for 10 minutes and slice.

Serves 8.

Skillet Corn Bread

The perfect dish to go with chili! Or pretty much anything – top with a little honey and I’m in heaven.

1 1/4 c coarsely ground cornmeal
3/4 c all-purpose flour
1/4 c sugar
1 tsp salt
2 tsp baking powder
1/2 tsp baking soda
1/3 c milk
1 c buttermilk
2 eggs, lightly beaten
8 tbsp unsalted butter, melted

Preheat the oven to 425 and place a 9-inch cast iron skillet inside to heat while you make the batter.

In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 tbsp for the skillet.

Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes.

Devil’s Food Cupcakes

These are perfect chocolate cupcakes with a chocolate glaze and just for the heck of it I added some sprinkles on top.

1 c flour
1/4 c unsweetened cocoa powder
3/4 tsp baking soda
1/4 tsp salt
1 c coconut palm or brown sugar
4 TBSP butter, softened
1 egg, at room temp
1 tsp vanilla
1/2 c warm water
1/4 c buttermilk

Preheat oven to 350.

Combine dry.

Beat butter and sugar. Add egg. Add 1/2 the dry ingredients and the buttermilk. Add remaining dry and water and vanilla. Beat until combined.

Scoop into prepared cupcake pan. Bake for 18 minutes.

Let cool then glaze.

1/2 c heavy cream
4 oz semisweet chocolate, chopped
Ping of salt

Combine in a small saucepan. Bring to a simmer over low heat, stirring. Let stand a few minutes then glaze cupcakes.

Makes 1 dozen.

Eggplant with Buttermilk Sauce

This recipe comes from Plenty by Yotam Ottolemghi and it is amazing!! I did make a couple changes, cut back on the olive oil and used a little more lemon thyme.

2 medium eggplants
Olive oil
2 tsp lemon Thyme and 8 sprigs
Salt and pepper
1/4 c pomegranate seeds
1 tsp Za’taar
1/2 c buttermilk
1/2 c Greek yogurt
1 1/2 tsp olive oil
1 glove garlic, minced

Preheat the oven to 400°F. Cut the eggplants in half, cut four parallel incisions in the cut side of each eggplant half, without cutting through to the skin. Repeat at a 45-degree angle to get a diamond-shape.

Place the eggplant halves, cut-side up, on a baking sheet. Brush them with olive oil. Sprinkle with the lemon thyme leaves, sprigs and some salt and pepper. Roast for 35 to 40 minutes, at which point the flesh should be soft. Remove from the oven and allow to cool down completely.

To make the sauce. Whisk together all of the ingredients. Taste for seasoning, then keep cold until needed.

To serve, spoon plenty of buttermilk sauce over the eggplant halves without covering the stalks. Sprinkle za’atar and plenty of pomegranate seeds on top and garnish with lemon thyme. Finish with a drizzle of olive oil.

Serves 4.

Buttermilk Pancakes


As a child I was spoiled, my mom always made pancakes from scratch for us on the weekends. Now that I make Sunday breakfast for my family I don’t understand why everyone does not make pancakes from scratch, it literally takes longer for the butter to melt than to mix up a batch. Best of all they freeze beautifully for a quick breakfast during the week.

2 c flour
1/4 c sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 c buttermilk
2 eggs, lightly beaten
6 TBSP butter melted.

Combine dry. Add wet to the and stir to combine.

Cook on a griddle or skillet over medium heat about 2 minutes per side until light brown.

Makes about 16 pancakes.

Light Hollandaise Sauce


This one is from Eating Well, and I made zero changes. If you are craving Eggs Benedict and dont want all those extra calories – this is a great substitute. The sauce is also great on veggies.

1 TBSP butter
3/4 c nonfat buttermilk
1 TBSP cornstarch
1/2 tsp salt
Pinch of cayenne pepper
1 large egg, lightly beaten
1 TBSP lemon juice

Melt butter in a small saucepan over low heat. Cook, swirling the pan, until the butter turns golden, 30 to 60 seconds. Pour into a small bowl and set aside.

Whisk 1/4 cup buttermilk, cornstarch, salt and cayenne in a heavy medium saucepan until smooth. Whisk in egg along with the remaining 1/2 cup buttermilk.

Set the pan over medium-low heat and cook the sauce, whisking constantly, until it comes to a simmer. Cook, whisking, for 15 seconds.

Remove from heat and whisk in lemon juice and the reserved butter. Serve hot or warm.


Green Goddess Dipping Sauce


This is a great sauce I found in Ellie Krieger’s Comfort Food Fix. We used it with fish sticks, but it would be great with chicken or shrimp.

1/2 ripe medium avocado
3 scallion, chopped
1 TBSP lemon juice
1/3 c buttermilk
1/4 c parsley leaves
1/2 tsp salt

Combine all in a food processor until smooth.

Serves 4.

Pulled Buffalo Chicken


1 1/2 lb boneless chicken breast
1/2 c hot wing sauce
2/3 c water or chicken stock
Salt & pepper

Blue Cheese Dressing:
1/3 c buttermilk
1/3 c sour cream, far free
1/3 c blue cheese, crumbled
2 TBSP lemon juice
Salt and pepper

Coat slow cooker or pan with non stick spray. Place chicken in a single layer. Cover with Wing sauce and water. Cover with a lid and cook on low for 8 hours in slow cooker. If cooking on stove cover and bring to a boil, reduce heat to low and summer covered until it is easily pulled apart, about 2 hours. Shrewd with forks.

For dressing: combine all ingredients in a blender and purée.

Serve on greens or a roll with dressing.

8 servings.
4 WW PP per serving.