Brown Butter Blueberry Maple Cornbread

Brown Butter Blueberry Maple Cornbread

Brown Butter Blueberry Maple Cornbread



As much as I love making yeast breads and other good stuff that are yeast raised like sticky buns , my first love will probably always be cornbread .There is just something so homey about a good wedge of cornbread, be it plain or doctored up, as this version is. You can eat it by itself; and contrary to popular belief, you really should be able to eat it plain, without soaking it in something to relieve dryness. If it’s that dry, you did something wrong when baking it.

On the yeast bread front, I’ve put my sourdough starter out to come to room temp somewhere in the vicinity of 43 times in the last month. Then, I get involved in other things, put it away and say I’ll get to it the next day. If starters could be sentient, mine would have the worlds largest inferiority complex. “What? She doesn’t want me again? Was it something I did… said? Do I smell funny? Wait… I’m supposed to smell funny.”

With this bread, I took the recipe I have up in here for honey cornbread and played with it. I traded the plain butter for browned butter because you can never go wrong with brown butter, used maple sugar in place of the regular and added in a pint of blueberries.Β  This one is perfect for breakfast. Just serve it withΒ  yogurt and a cup of coffee (or tea in my case) and you’re good to go. It’s actually almost cake like enough to be a good fit for dessert too, if you’re the nontraditional sort, as I am. One of my favorite desserts is a piece of cornbread with butter and maple syrup. Try it sometime. πŸ™‚

You know the drill…

Brown Butter Blueberry Maple Cornbread

  • 1 cup flour
  • 1 cup cornmeal (NOT cornbread mix)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup maple sugar (if you don’t have maple sugar, sub 1/4 cup regular sugar and add in 1/2 teaspoon maple flavoring when you add the eggs)
  • 1/2 cup heavy cream
  • 1/2 cup whole or 2% milk
  • 1/4 cup unsalted butter
  • 1/4 cup honey, warmed if needed to make it pourable
  • 2 eggs
  • 1 pint fresh blueberries
  1. Preheat the oven to 400. Butter a 9 inch cast iron pan or a 9 inch square baking pan.
  2. Then, brown your butter- place the butter in a small pot. Melt it over medium high heat, swirling it frequently. Let it keep cooking until it turns a nice golden brown, then immediately pour it into a measuring cup or bowl to cool a bit while you work on the rest of the recipe.
  3. In a large bowl, whisk to combine the flour, cornmeal, baking powder and salt.
  4. In another bowl, combine the maple sugar, cream, milk, honey and browned butter. Whisk well. Add in the eggs (and maple flavoring if that’s what you’re using) and whisk well.
  5. Pour the wet ingredients into the dry ingredients and use a rubber spatula to stir just until barely combined. gently fold in the blueberries then pour the batter into the prepared pan.
  6. Bake at 400 until the top is golden brown and a wooden skewer inserted in the center comes out clean, about 20Β  to 25 minutes.
  7. Best served warm with plenty of butter and maple syrup. But that may be a bit of bias on my part. πŸ˜€

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Sweet Cream And Honey Cornbread

Sweet Cream And Honey Cornbread

Sweet Cream And Honey Cornbread

I generally don’t like sweet corn breads, so when I do make them, it makes the dinner time conversation rather interesting.

Russell (using a really bad Mark Lowry Voice -) “Sugar in the cornbread is cake! When you take a bite of cornbread, it’s supposed to suck 90% of the moisture out of your body!”

Jordan- “If this is cake, can I have whipped cream on it?”

Joshie- “Oooo… cake! Can I have ice cream with it?!”

Yeah… my family is strange. They are also unused to cornbread with sugar. You see, I’m a Yankee by birth and a Southerner by long time geography (well, part genetically too, if that can be genetic πŸ˜› ) and that whole birth thing being the case, one would assume I use a ton of sugar in cornbread. Nahhhh. I’m fine with a touch, if any. I am also enough Southerner at this point that when I see people put sugar on a bowl of grits, I am hard pressed to not walk up to them, say “bless your heart, honey. You’re not supposed to do that”, then hog tie them and drag them behind a mule drawn carriage until they learn the error of their ways. So far, I’ve resisted. But I make no long term promises.

All of that said, I liked this cornbread. Would I want sweet cornbread every time? No. But I was pulled in by the words cream, honey and butter in the recipe.Β  I mean, everyone loves those words… and by everyone, I mean I me.Β  There are very few things that can’t be made better with copious amounts of cream and butter. Except maybe liver. There is no hope for liver. And eggplant.

This IS a pretty sweet cornbread. It’s also buttery, rich, tender and moist and quite tasty served with a half cup pat of butter on it. This comes from one of my favorite cornbread cookbooks, The Cornbread Gospels. This book is cornbread lovers nirvana. It’s 358 pages of different corn breads and also ways to use said cornbread, plus a few go-alongs. This particular recipe isn’t one you’d serve with something like chili. In my humble opinion, chili needs an unsweetened cornbread. But this was wonderful with the roast chicken we had for dinner and will be wonderful later my favorite way, which is gently heated, put in a bowl with a ton of butter and some maple syrup. YUMMY!

You know the drill… πŸ™‚

Sweet Cream And Honey Cornbread

  • 1 cup flour
  • 1 cup cornmeal
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup sugar
  • 1/2 cup heavy cream
  • 1/2 cup milk
  • 1/4 cup (1/2 stick) unsalted butter, room temp
  • 1/4 cup honey, warmed for easier mixing
  • 2 eggs
  1. Butter either a medium (9 or 10 inch) cast iron skillet or a 9 inch square pan and preheat your oven to 400 degrees.
  2. In a large bowl, combine the flour, cornmeal, baking powder and salt.
  3. In another bowl, combine the cream, milk, sugar, honey and butter. Whisk well. You will probably still have some butter pieces; that’s fine.
  4. Beat the eggs into the cream mixture. Pour the wet ingredients into the bowl of dry ingredients and mix just until combined.
  5. Pour into the prepared pan, drizzle with some extra honey if desired and bake at 400 degrees until it is golden brown and slightly pulled away from the edges of the pan, about 25 minutes.
  6. Serve warm… or room temp… or reheated with butter and maple syrup. πŸ™‚

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Honey Blueberry Corn Muffins

Honey Blueberry Corn Muffins

Honey Blueberry Corn Muffins

Hello! I hope everyone had a wonderful Thanksgiving? We did here… too much food, then we followed that with some more food and after we were done, we had a little something to eat. Thanksgiving…. the holiday to be grateful for what you’ve got and gain 10 pounds in the process.

While I know no one is going to lose weight between now and the new year (do you believe it will be 2014 in less than a month!!?), I figured I would put up something that while delicious, isn’t quite a decadent as most of what I post. Still baked, still indulgent but not 4000 calories per bite πŸ˜€Β  By the way however, if you DO lose weight between now and the new year, please go away because I don’t like you anymore. Just sayin’ πŸ˜›

I have said before that I love cornbread, though I’m not a huge fan of sweet cornbread. So this recipe was right up my alley. It is mildly sweet (I’ll give an idea for making it a bit sweeter in the recipe, if you prefer it that way), tangy from the blueberries and wonderful warm spread with some butter. You also can’t get much easier than these. Five minutes and they are ready to be baked, so these are perfect for a weeknight bread side.

The baking oil from Boyajian I mention below? I was very kindly sent some of their products and I have to say, I love them. Their citrus oils are about as pure an essence of the real fruit as you will come by; no dilution with alcohol, just the fresh scent and taste of the fruit. You have GOT to try them. Trust me on this.

On a side note, am I the only weirdo who sees a dog wearing sunglasses in the top muffin? Lol.

You know the drill… πŸ™‚

Honey Blueberry Corn Muffins

  • 1 1/4 cup flour
  • 3/4 cup cornmeal
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon lemon oil (use a good brand such as Boyajian. You can’t get much better than their oils and they are well worth the price
  • 2/3 cup milk
  • 1/2 cup honey
  • 1/4 cup sugar (optional; use this if you like a sweeter corn muffin)
  • 1/3 cup oil
  • 1 egg, slightly beaten
  • 12 ounce bag frozen blueberries ( this makes these chock full of berries. If you’d prefer less, just cut the amount in half)
  1. Preheat the oven to 375 degrees and either grease 12 muffin cups or line them with paper liners.
  2. In a large bowl, combine the flour, cornmeal, baking powder, sugar if using and salt. Stir to mix.
  3. In a small bowl, combine the milk, oil, honey, lemon oil and egg.
  4. Pour the liquid into ingredients into the dry ones
  5. Use a fork to combine, mixing just until combined. Overbeating muffin batter will result in tough muffins with tunnels throughout.
  6. Pour the batter evenly into the prepared muffin tin.
  7. Bake at 375 until the tops are light golden brown and a toothpick inserted into the middle of one comes out clean, about 15 minutes.
  8. Turn out onto a rack to cool. Best served warm dripping with butter and drizzled with some more honey. πŸ˜€

Copyright Notice: From Cupcakes To Caviar images and original content are copyright protected. Please do not publish these materials anywhere without prior permission.

 

 

Extra Rich Corn Muffins With Homemade Honey Butter

 

Extra-Rich-Corn-Muffins-With-Homemade-Honey-Butter

Extra-Rich-Corn-Muffins-With-Homemade-Honey-Butter

I think I’m completely incapable of making a recipe that is 100% good for me (you, my family, the rest of the world). I instinctively search out the worst for you version of…well… everything. Ice cream? I go for the high fat premium stuff. My homemade bread puddings? I have to cover them in a puddle of heavy cream and if the recipe called for making it with low fat milk, you’d better believe I’ll be substituting cream. I am not, surprisingly enough, a huge sugar fan. My weakness is anything creamy and/or buttery. Richness is my downfall.

That of course is why, even though I lost almost 50 pounds last year, I’m still overweight lol. I am, I think, totally unwilling to live a life that isn’t filled with rich and creamy foods. This and the fact that I’m old, not that pretty,Β  saggy and practically toothless is the reason that the modeling world never need worry about me taking it by storm and shoving out all the young girls. However, if I were to give all the supermodels one or eight of these muffins, they too would end up with my love for rich foods and that would be the end of the modeling world as we know it. Hey… I may be onto something here. THIS is the way to get normal sized models featured more. Just FEED the poor women; make them realize how yummy food is lol.

And these are pretty yummy. They come from The Pastry Queen cookbook which is a damned awesome cookbook and one that I plan on using often. The only thing I would change about these would be the ratio of flour to corn meal. They could use a bit more of the cornmeal flavor, less of the flour. So next time I will probably increase the cornmeal one cup, decrease the flour one cup. I also cut the sugar down to about 1/3 of a cup because I am of the school that says cornbread should either be not sweet at all or just barely. ANDDDDDD, I used frozen corn because it’s too early in the year for fresh here and canned corn should be outlawed… nasty nasty stuff.

Extra Rich Corn Muffins

  • 3/4 cup unsalted butter, melted
  • 3 cup heavy cream
  • 3 large egg
  • 3 1/2 cups flour
  • 1 1/2 cups cornmeal
  • 1 cup sugar (I used 1/3 cup)
  • 2 tablespoons baking powder
  • 1/2 teaspoon salt
  • 1 cup fresh, frozen or canned corn (optional)
  • 2 cups shredded sharp cheddar cheese (optional- my addition)
  • 1/4 cup canned chopped green chiles (optional- my addition)
  • Honey Butter-
  • 1 cup softened unsalted butter
  • 1 cup honey
  • 1 teaspoon cinnamon (optional- I prefer it without but some people like the addition of cinnamon)
  1. Preheat oven to 350 degrees. Grease or line 24 muffin cups. I used 12 muffin cups and a 8 count mini loaf pan.
  2. Pour the cream, butter and eggs into the bowl of a stand mixer (this can all also be done with a hand mixer or even by hand if you have strong arms πŸ˜› ) fitted with the paddle attachment.
  3. Add the flour, cornmeal, sugar, baking powder and salt on top. Mix at medium speed just until the ingredients are combined and not lumpy. Stir in the corn (and the cheese and chiles if using)
  4. Scoop the batter into the prepared pans, filling them about 2/3 full. This is a very thick batter, almost more dough like than batter like so don’t think you goofed up when it’s thick.
  5. bake at 350 degrees until they are a light golden brown and spring back when touched, about 15 minutes.
  6. Turn out onto a wire rack to cool slightly but these are best served warm, like most muffins. They reheat nicely in the microwave however.
  7. For the honey butter, put the butter and honey in a small bowl (the cinnamon too if using). Beat at medium speed until smooth and creamy. taste and add more honey if you like it sweeter. Store this in the fridge covered will as it will pick up refrigerator odors if not covered.

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Bacon Makes Any Food Better

Well, maybe not ice cream..or jello… or candy (sorry, chocolate bacon lovers) Yeah yeah, I know, there actually IS bacon ice cream and bacon candy but there are some things I just can NOT get behind. I am however still petitioning congress to make bacon, cheeses of all kinds, wine and chocolate part of the government supported food plans. For some reason whenever I call or write though, no one is ever in the office anymore. I can’t imagine why.

I’ve mentioned before that I love corn bread. I prefer it the southern way a la no or very little sugar. But I will eat it with sugar too so long as it’s not heavily sweetened. As the saying goes, if I want cake, I’ll eat cake. If I want cornbread, I’ll eat cornbread. Hold most of the sugar please.

You really have to forgo the sugar if you’re making a cornbread with add ins like this one. I added a couple of tablespoons to help with color but that’s it. This was based on Ina GartensΒ  corn muffin recipe and I have to say, even had I been making it plain, I couldn’t have brought myself to add the full cup of sugar she called for. Really? A full cup!?

But this way? Say yummy with me! C’mon… say it! SAY IT DARN IT OR NO RECIPE!!

Erhmmm, sorry. I’m calm now. Continue reading

Do you Ever Have Days When…

Maple & Sausage Corn Bread

…You probably shouldn’t be allowed near anything? Yeah, me too. Today is certainly one of those days.

I have a three year old who has absolutely no interest in being toilet trained and since I’ve done this five times before with no problem, I can only wonder what I’m doing wrong this time. And I’m getting bored washing peed in (or worse) “big boy pants” lol.

I made some scones for all of you that SHOULD have been awesome. We’ll just call them “Omelet Scones” because they had all the ingredients for an omelet tucked into a scone. Continue reading