Garden gifts of corn! Bring that outdoor garden gift of corn into the kitchen and see what happens.

When the garden gives too much corn, the kids make corn(y) food art. The art projects started simple enough with my 10-year-old daughter crafting corn people with vegetable faces. Her seven-year-old brother seemed disinterested; he appeared happy sticking thumb tacks into two old finger-potatoes.

But when his sister unwittingly left the room…Attack!

Her corn people were taken hostage with a potato gun! Would she ever see them again?!

Of course she would. I,the food art, corn police, was standing right there mixing up the cornbread. Keep reading to see the happy smile of Mrs. Corn upon the safe return of her kidnapped son. Also get an easy cornbread recipe. But the best of all?

Get a scrumptious breakfast recipe for blueberry croissant puff. Croissant in a garden-gift-of-corn post? The cornbread recipe made too much for my little family so I used cornbread instead of croissants. – Terrific…and practical. And these puffs look so pretty and taste so light and sweet that I’ll serve them to special guests as a dinner dessert.

 Summer’s garden gift of corn is celebrated in my children’s camp as well. There the kids mixed up cornbread and my daughter delivered the recipe to me saying, “This is the best cornbread ever” Have you noticed she says that a lot about sweet foods? “You’ve GOT to make this!” she demanded.

So I did. I began to follow her hand-written directions, but paused when I read, “DON’T MIX THE WET AND DRY INGREDIENTS TOGETHER!” I questioned. And how would we get cornbread if I didn’t?

She answered my quandary with a laugh, “Oh, I wrote that because you’re supposed to mix them separately BEFORE you mix them together. Remember that cake I made last winter when I didn’t do that?” Ah yes, I recalled the cake, – quite a texture in that one.

I asked for the cornbread recipe’s source and got, “I dunno…camp.” So here’s Camp’s cornbread recipe: 

  • 1 Tablespoon baking powder
  • 2 eggs
  • pinch of salt
  • 2 cups milk
  • 1 cup flour
  • 1 1/2 cups cornmeal
  • 1 cup sugar
  • 1/4 cup brown sugar
  • 1/2 cup butter, softened

“Don’t mix dry and wet ingredients together. Bake in a greased pan for about 20 minutes at 350 degrees.”

My interpretation of Camp’s recipe is to combine the flour, cornmeal, baking powder, and salt (about 1/2 teaspoon).

In a separate bowl, cream the butter with the white and brown sugars. Mix in eggs, then milk. Gradually mix in flour mixture. Don’t over-mix.

in a greased pan for about 20 minutes at 350 degrees.

This cornbread recipe makes a lot and the extra was too good to waste. I made left-over cornbread taste wonderful with this recipe from the bed and breakfast Inn on Maple in Sister Bay, Wisconsin. I found their blueberry croissant puff recipe in the cookbook, Cooking Inn Style. I routinely find that the bed and breakfast cookbooks have easy recipes that are usually fast to make but look and taste gorgeous. This blueberry croissant puff recipe was no exception. And the cornbread was a wonderful twist. 

The innkeepers noted that this recipe is easy to cut in half, and that’s what I did. But I’m giving you the full recipe which serves 10.

  • 4 large croissants, cut into pieces (or bits of cornbread instead)
  • 1-1/2 cups fresh or frozen blueberries
  • 1 package (8 ounces) cream cheese, warmed to room temperature
  • 2/3 cup sugar
  • 1 teaspoon vanilla
  • 1-1/2 cups milk
  • powdered sugar
  • maple syrup (optional)
  • 10 ramekins, 1/2 cup size, or 9-inch baking dish
  • 1 medium bowl
  • 1 electric mixer

“Preheat oven to 350 degrees. Place croissant (cornbread) pieces evenly in 10 ramekins or across bottom of 9-inch baking dish. Sprinkle with blueberries.

Beat cream cheese, sugar, eggs, and vanilla in medium bowl with electric mixer until well blended. Gradually add milk, beating until smooth. Pour evenly over croissant (cornbread) pieces. Let stand for 20 minutes. Bake at 350 degrees for 20-25 minutes or until set in centers and golden brown.

Serve warm, sprinkled with powdered sugar. May be served with maple syrup.”

My dining establishment is not nearly as posh as a Wisconsin bed and breakfast’s. We served these puffs with neither powdered sugar nor maple syrup. The first time we ate them warm. Delicious. But from then on we ate ’em cold. And when the kids discovered them in their camp lunch boxes, no complaints, all eaten up. This recipe’s a keeper. Enjoy.

What garden gift will we harvest tomorrow? Stay tuned.