October 21, 2017

Everyday Gourmet: The starting team

By Kim Dannies

Do you have a favorite pan or dish that is the first pick starter in your kitchen?
I like to cook in a white fireproof rectangular roasting/baking dish that says Schonwald German Lukull on the bottom. It was a wedding gift an eon ago and it is my go-to for roasting, baking, and marinating. Every baking recipe I have revolves around this pan’s dimensions, which are 13x9x2 inches. I recently took it to a potluck party loaded with Blueberry Corn Bread and then panicked on the way home: “If this dish ever breaks my cooking career is over!”

I Googled the name and found out that Schonwald is a revered German ceramic producer that was recently acquired by Libby Glass. The good news is that I might find this dish offered in the USA soon, so no more worries about my precious pal.

This Blueberry Cornbread is a winner: it is not overly sweet and the nutrition boost comes from blueberries and fresh corn. It is excellent as a morning starter, school snack, dessert, muffin, and partner to chili—and it rounds out the potluck table beautifully.

Blueberry Corn Bread
Preheat oven to 350 degrees F. Prep a 13×9-inch baking dish with cooking spray. In a large bowl, blend together 3 eggs, 2 cups buttermilk, 8 ounces of melted butter. Add 1 teaspoon each vanilla and lemon extract (optional). Add 2 cups cornmeal, 2 cups flour, ⅔ cup sugar, 4 teaspoons baking powder and 2 pinches of salt. Stir until just combined. Fold in 2 cups freshly shucked (or leftover) corn.

Pour batter into the baking dish, do not smooth batter surface. Using a chopstick, poke 2 cups of fresh blueberries into the surface of cornbread, submerging the berries slightly. Sprinkle ⅓ cup raw sugar all over the surface. Bake 35-40 minutes.
Serves 14.

Blueberry Corn Muffins
Divide the batter among large muffin tins, bake 25 minutes; cool. For a super special breakfast treat slice muffins in half; butter both surfaces and toast on a hot griddle. Smear the muffins with fresh berry jam. Makes 12 large muffins.

Kim Dannies is a graduate of La Varenne Cooking School in France. She lives in Williston with her husband, Jeff; they have three twenty-something daughters who come and go. For archived Everyday Gourmet columns go to kimdannies.com.


  1. intervalefoodhub.com.Thanks for mentioning the Intervale Food Hub, Jake!

    The Intervale Food Hub partners with The EDGE Sports & Fitness in Williston and Essex to deliver local food subscriptions year-round.

    We are just about to start deliveries to The EDGE for our upcoming Fall/Winter season. If anyone is interested in participating, you can learn more at http://www.intervalefoodhub.com.

    Kendall Frost
    Intervale Food Hub Marketing Manager

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