Saturday, June 27
The little fast man
Sunday, June 21
Corn & Pancetta Breakfast Pie
Ingredients
3 cups whole milk
2 cups fresh corn kernels (or 2-6 oz can corn/10oz frozen corn)
3/4 cup finely ground cornmeal
½ - ¾ cup cubed ham or pancetta
2 tablespoons unsalted butter, plus more for the dish
1 tablespoon fresh thyme leaves
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
2 large eggs, lightly beaten
Honey to drizzle
Directions
1. Heat oven to 350° F.
2. In a large saucepan, over medium heat, bring 2 cups of the milk, ham and the corn to a boil.
3. In a small bowl, whisk together the remaining milk and the cornmeal. Whisking constantly, slowly add the mixture to the boiling milk. Reduce heat and simmer gently, stirring frequently, for 3 minutes. Remove from heat. Stir in the butter, thyme, salt, pepper, and eggs.
4. Transfer to a buttered casserole or cast-iron skillet. Bake until golden and set, about 30 minutes.
5. For an extra treat, drizzle with a little honey before serving