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Corn dogs

This week saw my class making lovely little savoury muffins. These little cakes are slightly heavier and more ‘bready’ in consistency to your normal cakes, contain no sugar, and can be packed with anything you like, cold cooked meats, veggies, leftovers from last nights dinner… we used peppers, tomoatoes, sweetcorn and cheese. Kids love a good cake, be it sweet or savoury, if it looks like a cake it must be a friendly food and for those less keen on anything of a veggie origin you can often convince them the extra bits are there just to make them look pretty!

To coincide with the sweetcorn in the muffins we had some fun looking at and tasting sweetcorn, most were bamboozled by the leafed corn, good guesses all round of cabbage and lettuce and even better excited faces when we peeled back the leaves to show the corn. So we had the corn but how does it turn from a cob, to a whole load of little niblets? Again most excellent suggestions were put forward from knife wielding ninjas, to my personal favourite, a dog in a machine. We think the premise of this ingenious idea was that the dog sat in the machine and nibbled off the niblets – we discussed the merits of the idea but the ultimate conclusion was that it may not pass the stringent health and safety regulations we must adhere too, shame. To prove that the corn can indeed come off of the cob we had a go at munching it off pre-cooked, cold cobs, the kids loved it and it struck me what a great packed lunch filler this would eb. Kids love the taste and they always love somethinga  little quirky. Next was the turn of raw baby corn, another dieal lunch box food, the jury was split. I’d warned them that it crunched into hundreds of little bits which felt a bit odd on teh tongue the first time it tasted them but then, once your tongue was used to the bobbles it was lovely . Some of the kids munched with dubious face waiting for their tongue to become accustomed to the rather alien texture, some gulped it down as fast as they could and others. well, they spat it straight out looking rather disgusted!

 

Photo: Yum!

 

For those of you that didn’t join us, here’s the recipe

2oz Butter – melted

6oz Self Raising Flour

1 Egg

60ml Milk

Fillings

 

* Sift the flour into your bowl and take some small handfuls of your favourite fillings and mix in to the flour.

* Stir in the melted butter

* Stir in the egg (having scooped it from your mat where it escaped to during cracking)

* Stir in the milk

* Give it all a huge mix and split between 6-8 cakes cases.

* Cook for 12-15mins at 220 oC

*

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One response »

  1. Great class! My little one loved it and loved sharing her baking with everyone at home! Thanks for having us…we have been baking everyday since!

    Reply

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