Brownies - Cake - Bread - Bandung

CROISSANTS Serves:  16 croissants INGREDIENTS 3½ c. all purpose flour 1⅓ c. milk 2¼ t. yeast (1 pkg.) 1½ t. salt 2 T. vegetable oil 1 T. sugar For Laminating 1½ c. (3 sticks) butter Egg Wash 1 egg 1t. cream or milk INSTRUCTIONS Combine all ingredients except butter in a stand mixer fitted with dough hook. Mix on low for 3 minutes until combined. Dough will be very moist. Scoop into a buttered bowl and allow to rise for 1.5 hours. Slice each butter stick in thirds and align them on a sheet of plastic wrap to form a square. Beat them a few times and roll into an 8x8"square. Refrigerate. Check out the short video below for how to laminate and shape dough properly. (Start at 2:11 seconds into the video.) Refrigerate dough overnight. Remove cold dough from refrigerator. Line 2 baking sheets with parchment paper. Divide dough in half, refrigerating half while you roll out the other half to a 6.5x20" rectangle. Cut into triangles...

Today I woke up with a craving for corn bread.  But I wanted it to be sweet, soft and made with cream of corn.  Have I ever mentioned how much I like cream of corn?  No? Well then, there you have it, its right up there as one of my all time favorite things to make things with. I have a great cream corn soufflé casserole recipe that I love (so does my family).  The thing is that it takes a lot of steps to make it, plus is baked in a water bath, which gives you a whole other set of issues to deal with. I was not in the mood to deal. So I did what everyone in their right mind would do when they have a craving. I Goggle searched until I had 5 possible recipes to try.  Each one had something that I like so I used it to inspired what I created today.  Not a soufflé type corn bread, more like a sweet corn cake but just as good. And surprise - no cream of corn in any of them.  The most important thing is that it was fast, easy and took care of...