“Who won? Corn cake?” my friend Jake asked. He knew the real winner; he had just eaten the proof.
I’ve been messing around with Jiffy corn muffin mixes for a few years now (Spinach Dip and Black Bean Egg Bake, Kefir Chili Corn Cake, Spinach and Artichoke Corn Cake, Smoked Cheddar, Spinach and Artichoke Corn Cake) and I’ve finished with different results every time. The directions on the box read simply: milk, egg, mix. But I can’t leave it at that. I continue to challenge the ratio of liquid to mix because each time I indulge in another spoonful of mustard or yogurt, my results yield better and better outcomes.
Sometimes the dreary mix wins, and I don’t add enough spin and it turns dry and uninteresting.
But this time, Jake, I won.
Andouille Sausage and Squash Corn Cake
Slice the Andouille sausage into rounds and add it to a hot pan until it starts to brown on one side. Flip, until browned on the other side. Remove and add diced squash to a hot (and the same) pan with oil. Season with salt, pepper and a ton of cumin and allow for the squash to brown. Toss after a few minutes, allowing it to cook through. Add diced poblano at the end. Toss around. Remove.
In a large bowl beat two eggs then add 3 oz of Greek yogurt (I used fat-free, because honestly, I can’t tell a difference) until combined. Add half the juice from a lime, a heaping spoonful of coarse Dijon mustard, salt, pepper, and your favorite seasoning salt. I used Bone Doctors’, which I found in a gift bag from Fancy Food show preview event. Stir to incorporate.
The mix will be thick. Do not worry, even though your fiancé may ask questions about its consistency.
(“Just asking,” he said.
“Should I maybe add some oil? I blurted out.
“Just asking—and we have to leave anyway,” he reminded me, as he wrapped the glass with foil. Six minutes to the S bus.”)
Cut the sausage disks in half or quarters and then add it, and the squash, to the mix. Stir, then pour into a buttered 8-inch pyrex. Once in pyrex, add another 3 oz of the yogurt and gently swirl into the mixture, allowing pockets of yogurt to remain. I let the mix sit for about 30 minutes, but that was more because the rest of the goodbye brunch (good luck in Saudi Arabia, Josh!) wasn’t quite ready.
Bake in a 400-degree oven for 20-25 minutes. It should be moist and dense, and not very crumb-y.