Blueberry Cornbread

I was listening to a book on tape and heard about blueberry cornbread.  It totally piqued my curiosity. What a great breakfast treat idea.

Do you listen to books on tape? I love it.  Every day my commute to work, that 80 minutes round trip is made better by listening to some book teaching me something or a story that I can escape into.  So precious!

I am struggling to figure out a rhythm of being a working Mom.  Maybe its futile.  So many things I still want to do and am trying to cram it into small spaces.  Sounds familiar, right?  I guess we all are in that same boat no matter what's on your plate.

Thankfully I have been able to make dinner every night.  I did not want to give that up.  My husband said he would pitch in.  I considered it.  Nahhhhh.  Me!  I want to continue cooking because I do enjoy it.  The other day though, I came in to find him making pancakes and eggs for dinner.  That was a nice surprise and I was very grateful.

BLUEBERRY CORNBREAD

2 cups (10 oz) all purpose flour
1 cup (5 oz) yellow cornmeal
1½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
¾ cup Greek yogurt
½ cup white sugar
½ cup whole milk
8 tablespoons (1 stick) unsalted butter, melted and cooled
2 large eggs
1 (11 oz) can whole corn kernels, drained
1 cup blueberries

Adjust an oven rack to the middle position and heat the oven to 375°F. Grease a 10” cast iron skillet or a 9" square baking pan.
Whisk the flour, cornmeal, baking powder, baking soda, and salt together in a large bowl. In a medium bowl, whisk the greek yogurt, sugar, milk, melted butter, and eggs together until smooth. Gently fold the sour cream mixture into the flour mixture with a rubber spatula until just combined. Do not overmix. Fold in the corn kernels and blueberries.
Pour the batter into the skillet and smooth the top. Bake until cornbread is golden yellow, about 17-20 minutes. Don’t over bake - you don’t want your cornbread to be dry! Remove from the oven and cool completely.
For the cinnamon honey butter, stir together all of the ingredients until fully combined. Serve with cornbread.

Jalapeno Cornbread

This time of the year, where does the time go?   Well, really, most of the time it moves so quickly!

We have been away.  Getting back home and getting things settled takes about as long as the vacation.  Buying groceries, doing laundry, getting everything put away...  Its all good though.

Last night I really could have been posting but I was sitting at my computer watching Stephen Colbert and Neil DeGrasse Tyson.  I love watching both of them.  I totally enjoyed this interview by Stephen Colbert.  If you want to watch, click below.



I did not realize I liked Stephen Colbert until last night.  You see, we don't have cable and I barely watch any television at all.  Shh, don't tell anyone but I think television is a waste of time for me.  If you like it, great, I am not criticizing here.  I also have a hard time sitting and watching television because there are so many other things I would rather be doing.  Don't get me wrong, I like to watch a show now and again and sometimes I get hooked, like watching Doc Martin on PBS.  Every once in a while I will watch a show on the computer, like last night.

If you ask me about people in the news, especially television or Hollywood people, I will look like an idiot, stammering, "I dont have a clue who you are talking about."  But hey, I now know who Stephen Colbert is. 

Jalapeño Cornbread

These cornbread loves are delicious with lots of flavor and they are super moist.

1/4 cup chopped jalapeñoes I used these pickled ones

5 tablespoons butter, divided 4 melted and for greasing

3.4 ounces cornmeal

3/4 cup all purpose flour

1 cup buttermilk

1 egg

2 tablespoons sugar

1 teaspoon salt

1/4 teaspoon baking soda

2 teaspoons baking powder

Preheat oven to 400°.  Grease 8 muffins or mini loaves pan with butter.

In a large measuring cup, combine buttermilk, egg and sugar.  In another bowl combine flour, cornmeal, baking soda, baking powder and salt.  Stir.

Add the wet ingredients to the dry ingredients.  Then add melted butter and jalapenos.  Stir just until combined.

DDivide evenly in pan and bake for 16 to 20 minutes.  Do not overbake.  If the toothpick comes out clean, they are done.

Honey Topped Corn Bread

This is a crazy good update. I have made this more times than I can count but just recently it got a LOT better.  Thanks to my daughters bff.  She was over for dinner and talking about a local restaurant's corn bread that is honey topped.

I made the usual sizzle cornbread recipe from Crescent Dragonwagon's book - The Corn bread Gospels.  Immediately after taking it out of the oven I slathered some honey mixed with butter over top.

Seriously. Not a speck left.  It's just that good.

Sizzlin' Honey Topped Corn Bread

aka DAIRY HOLLOW HOUSE SKILLET SIZZLED CORNBREAD but with a little adjustment.


The Cornbread Gospels, by Crescent Dragonwagon; Workman Publishing, NY

1 cup unbleached flour
1 cup stone ground corn meal
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 1/4 cups buttermilk
2 tablespoons sugar
1 egg
1/4 cup mild vegetable oil
2 tablespoons butter or mild vegetable oil

honey topping:
Stir together 1/4 cup honey and a 1/4 cup butter room temp.


1. Preheat oven to 375F. Spray a 10 inch cast iron skillet with oil and set aside.

2. Sift together the flour, cornmeal and baking powder and salt into a medium bowl.

3. In a smaller bowl, stir the baking soda into the buttermilk. Whisk in the sugar, egg, and the 1/4 cup of oil.

4. Put the prepared skillet over medium heat, add the butter, and heat until the butter melts and is just starting to sizzle. Tilt the pan to coat the sides and the bottom.

5. Pour the wet ingredients into the dry and combine them quickly, using as few strokes as possible. Scrape the batter into the prepared pan and bake the cornbread until it is golden, about 20 minutes.  Remove from oven and gently slather the honey butter mixture over top of corn bread. Let cool for a few moments and slice into wedges and serve.