Saturday, September 12, 2009

"Quick! Hide the corn!"


One thing that doesn't take long to develop, and that you want control of, is a reputation. If someone's reputation may at some point proceed them, then it should be an accurate reflection of him or her. Otherwise they may not live up to it, or not be given a chance to prove themselves different.

I think I may be starting to develop a reputation. Those peanut butter cookies scared me, because they didn't live up to what people at home knew I was capable of. But here, they were scratch-made peanut butter cookies, which made them good regardless of their major flaws. They didn't have standards by which to be judged, they just had to be edible.

I feel like I redeemed myself (not that anybody else thought I needed redeeming) with the chocolate crinkles. And then the hideous, but tasty, banana-oatmeal cookies made an appearance.

So now, two weeks later, I'm not so sure that it's the same. Our whiteboard to our room bears messages of "Greatest floormate and baker" and "Next time no corn please!" I think there might be some expectations held of my baking now. Oops?

Sweet Corn Brownies with Cream Cheese Frosting
from Bruce Weinstein's The Ultimate Brownie Book
I couldn't find a 14 3/4 oz can of cream-style corn, so I kind of had to guess at the amount, which is what is listed here, because it worked. And the cream cheese frosting, while a suggestion in the original recipe, along with buttercream, really is quite nice with the brownies.

For Brownies:
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 cup (1 stick) butter, softened
1 cup sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
1 3/4 cup canned cream style corn

For frosting:
4 ounces cream cheese, softened
4 ounces butter, softened
1 to 2 cups powdered sugar
1 teaspoon vanilla

Position a rack in the lower third of the oven. Preheat oven to 350ºF. Line a pan with parchment or foil (if you want to) and grease a 9x13 inch baking pan.

In a medium bowl, whisk together the flour, cocoa powder, and baking powder.

In a large bowl, cream the butter and sugar together at medium speed until pale and fluffy, about 3-5 minutes. Beat in the eggs one at a time, beating thoroughly after each addition. Then beat in the vanilla.

Beat in half of the cream-style corn, followed by half of the flour mixture. Beat in the other half of the corn, followed by the remaining flour mixture. Beat until well combined, scraping down sides as necessary. Pour the batter into the prepared pan and spread gently to the corners.

Bake for 25 minutes, or until the top is dry, and a toothpick comes out of the center damp with some moist crumbs attached. Set the pan on a wire rack to cool for at least an hour or two.

Meanwhile, make the frosting. In a large bowl, beat together the butter and cream cheese until fluffy. Add in the sugar 1/4 cup at a time, until desired consistency and flavor is reached. It shouldn't be too loose or too stiff. Let sit a few minutes before spreading over brownies.

Frost the brownies while still in the pan. Cut into desired number of squares (normal would be 24, I tend to make more smaller ones in case people don't like them, and so more people can try them). If the frosting is too soft, chill for 20 minutes, or until set. Lift brownies out with an offset spatula or, carefully, with a fork.

If frosted, store in the refrigerator. If unfrosted, they should stay fresh at room temperature for about three days.


Foodiemom said...

Unusual recipe, looks yummy. I wonder if you could throw a little fresh corn in there?

Mar said...

I'm not sure. According to the recipe header from the cookbook, it is based on a cake recipe from the 1930s, and the moisture comes from the creamed corn, but there is quite a bit of butter in it. It is very moist, and some of the corn kernels seem to be intact, giving it an interesting texture.

Some people on my floor weren't grossed out by the fact it was corn though, so much as the fact it was CANNED creamed corn. But it would be interesting to try with fresh corn. I just don't have a knife sharper than a butter knife.

Lisa Johnson said...

So what's next on the menu?

Mar said...

Well, there were banana oatmeal cookies, but those have been mentioned before...
And right now there are some banana brownies cooling on my desk. If I get a good picture, those will be blogged about shortly. Though maybe not until Monday... I have a paper to write this weekend. Though there may be some peanut butter banana oatmeal cookies coming up per Lauren's idea.
And I made some slaw a couple weeks ago, but it was pretty ugly.