What do you do when you have some canned corn – WAY TOO MUCH CANNED CORN?
Since most of you are new to this food blog, I am sharing a recipe sent to me by the famous Milk Bar Chef Christina Tosi!
I will explain how I got it, and more about my #corntine adventure in a moment.
All credit goes to my wife Alex, who befriended the Chef when she appeared on The Kelly Clarkson Show, showing off her incredible recipes – and after I baked Chef Tosi’s famous “Milk Bar Corn Cookies”, she sent over a special family recipe for me to make as well!
Now, a quick explainer:
The #Corntine Countdown!
In 2020, when the world shut down, I ordered some cans of corn – but didn’t realize they were supersized!
Instead of 10.6 oz, these 106 ounce cans showed up! Alex posted this lament on Instagram, and reached out to Chef Tosi, who sent over a family recipe for us to make!
Chef Tosi’s recipe was immediately added to my #Corntine Chalkboard…with so much corn, everyone was giving me great ways to utilize it!
And of course, Alex captured the entire process, which all began with this tease:
Yes, Alex wanted to know if anyone could guess what we were up to, looking at the mise en place on the counter…a collection of baking ingredients and of course, corn…
Christina Tosi’s Family Cornbake Recipe!
softened butter for the pan
1-1⁄3 cups all-purpose flour
1 cup yellow cornmeal
3 tablespoons granulated sugar
3 tablespoons light brown sugar
1 tablespoon kosher salt
1 tablespoon baking powder
1 teaspoon baking soda
1⁄8 teaspoon black pepper
1 (8-ounce) container sour cream
1 (14.75-ounce) can creamed corn
Note: since I had so much corn, I “creamed” my own in a blender!
The rest of the ingredients:
1 cup fresh, frozen, or drained canned corn kernels 1⁄2 pound (2 sticks) unsalted butter, melted
2 large eggs
1⁄4 cup honey
2 tablespoons whole milk
1⁄2 teaspoon white vinegar
Heat the oven to 400°F. Grease a 10-inch round cake pan or a 9-inch baking pan.
Stir together the flour, cornmeal, both sugars, salt, baking powder, baking soda, and pepper in a large bowl.
First up, we had to rehearse:
Once we had it set, my wife AKA Steven Spielberg, filmed me putting together the dry ingredients:
That done, it was time to take the next step in the cooking process.
Here are the wet ingredients:
All of the ingredients were coming together nicely at this point.
It was all going so well in fact, that Alex took a “time out” to point out the shirt I was wearing:
Many people have said they liked the cactus shirt, but she made me show one reason she dislikes it so much:https://video.wordpress.com/embed/C0ndgnqE?hd=0&autoPlay=0&permalink=1&loop=0&preloadContent=metadata&muted=0&playsinline=0&controls=1&cover=1
Of course, at least it wasn’t as hated as my other shirt, purchased in Thailand years ago:
After mixing the dry and wet ingredients, it was time to add the melted butter:https://video.wordpress.com/embed/XXdVmjz2?hd=0&autoPlay=0&permalink=1&loop=0&preloadContent=metadata&muted=0&playsinline=0&controls=1&cover=1
and yes, she cut the shot before I could defend my somewhat tattered cactus shirt.
So be it – time to keep cooking!
Whisk together the sour cream, creamed corn, corn kernels, butter, eggs, honey, milk, and vinegar in another bowl. Add to the flour mixture and stir until just combined.
Once everything has been mixed together, it was time to put it into the baking dish:
Pour the batter into the prepared pan. Bake until golden brown, about 30 minutes in a skillet and 45 minutes in a baking pan. Let cool slightly in the pan before serving.
And here is the reveal:https://video.wordpress.com/embed/rKsN07XW?hd=0&autoPlay=0&permalink=1&loop=0&preloadContent=metadata&muted=0&playsinline=0&controls=1&cover=1
the finished bake had a corn bread vibe but a soft most sponginess to it that kept it from tumbling in a bad way – I’m not a fan of dry food, and this had a hint of sweet corn plus a savory rich smoothness!
As much as Alex loved this dish, I have been pushing her to her “corn limit”:
So much corn….and with the pandemic, so much time as well…but thanks to the great Chef and Milkbar Owner Cristina Tosi, we are able to try some new dishes.
I also made another dish of Chef Tosi’s:
Milk Bar’s Corn Cookies!
As I told you, I made Chef Tosi’s famous corn cookies as well.
This recipe is a great example of how Chef Tosi takes ingredients and manipulates them in uniquely delicious ways! These corn cookies are easy to make and delicious as well – here is the recipe:
When you have 106 ounce cans of corn, you don’t just make one dish – you many ten!
I also made some corn fritters that turned out like this:
Corn Fritters are easy – and delicious! You can see that recipe by clicking here:
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Categories: Bite Eat Swallow, Bite! Eat! Repeat!, Chef memoirs, Cookbooks, Eat This!, Food, Recipes, Wacky Food, World's Wildest Food
Bite! Eat! Repeat! 
I like a lighter textured corn bread and this looks and sounds delicious, John 🙂
That’s a lot of canned corn!
It was – but I used it all!
I still find your ongoing saga with the excessive amount of corn, hilarious!
a tablespoon of salt? Maybe a teaspoon but a full tablespoon seems like too much salt for the ratios being used
Feel free to adjust to your own taste