October 31, 2014

Everyday Gourmet: The starting team

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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.

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