Corn Chocolate Chip Cookies

For some reason I had an overwhelming urge to pick up several boxes of Jiffy corn muffin mix the other day when I was in the grocery store. I have no idea why, as I haven't bought any for quite some time! Fortunately though in the course of my internet recipe research I found several recipes that used Jiffy corn muffin mix, so how could I resist? It's always good to have a few quick reliable recipes up your sleeve when you fancy a fresh-baked no-nonsense cookie.

4 Tbsp butter, room-temperature
3 Tbsp sugar
1 egg, beaten
1 tsp vanilla
1 box Jiffy corn muffin mix
1 C chocolate chips
1/3 C walnuts, chopped
sea salt (optional)

Cream the softened butter and the sugar together in a medium sized bowl. Mix in the beaten egg and the vanilla.
Add the whole box of Jiffy corn muffin mix and stir the dough until well-mixed. Sprinkle in the chocolate chips, stir again, then chill the cookie dough for about 15 minutes in the fridge.
Preheat the oven to 350°.
Using an ice-cream scoop measure out balls of cookie dough onto to Silpat lined baking sheets, spacing them about 2 to 3 inches apart. Flatten them down slightly with a fork.
Bake for about 13-15 minutes until lightly browned and the dough is cooked through.
Remove the cookies from the oven, and if you like sprinkle lightly with a little sea salt before letting them cool. This recipe makes about 16 cookies. 

I think next time I bake them I'll try substituting peanut butter for the butter and maybe a small handful of cranberries, but I must say they are delicious as is. The corn mix definitely adds an interesting texture to the cookies

Corn Pudding

2 C milk

1 TBsp sugar

2 C canned corn, drained

2 eggs, well-beaten

1/2 tsp salt

1/8 tsp black pepper

2 TBsp breadcrumbs

2 TBsp butter

Preheat the oven to 350 degrees F.

Mix all the ingredients, except the butter and the breadcrumbs, in a medium-sized bowl, and then carefully pour into a greased casserole dish. 

Gently sprinkle the breadcrumbs over the top, and then dot with the butter. 

Bake for about 45 minutes or until firm.

Arepera, Montreal, Quebec, Canada

This is the place to go for Venezuelan cuisine! I'm no expert but this was a great introduction for me. We fell into this very colourful, cosy and super friendly restaurant as we were strolling through the streets near Rue Saint-Denis and Boulevard Saint-Laurent on a rainy Saturday night. We started off with a wonderful avocado and watercress salad, with chopped tomatoes and a zingy dressing made from lime, avocado and fresh cilantro. This has to be one of the best salads I’ve ever had, and it’s going to be one of my regular dishes from now own. Arepera has a huge range of fresh juices such as sugar cane, watermelon, tamarind and tomato, but not the usual type of tomato!

The shredded beef stew was delicious, and came with a refreshing side of salsa and home made corn bread (arepera). Definitely stop by next time you're in Montreal, and let me know what you think.

Arepera

4050 deBullion (coin Duluth), Montreal, Quebec H2W 2E5

Tel: 514-508-7267