Blueberry Cornmeal Bread
Heya! I went to the little market near my apartment this morning and saw that blueberries were only $1.50 per container if you bought two. So I bought four. I like to freeze them and put them in pancakes and smoothies. But I already had two containers in the freezer so I thought, I know! I'll make blueberry bread!
When I was visiting Matt in Whittier last month I stopped into a used bookstore and bought one of Martha's cookbooks for $11. Pretty good for 1000 recipes that you know will be delicious. You may think that Cook's Illustrated has a crack team in their test kitchens but I have never tried a recipe out of one of Martha's books that I didn't like. Though I usually tweek them to make them less expensive or because I might not have some premium ingredient or just to make them not have 1500 callories a serving. Also if you can think of cooking it, she already has and all you have to do is look it up in the index. And that's what I did.
B. Blueberry. Blueberry cornmeal muffins. Aha! Awesome, cause I have a bunch of organic polenta and in the fridge there is currently more butter than I will use in a month.
But not for long because martha doesn't care if you are on a diet, her muffins are going to be tender and moist and that's all there is to it.
So here is the recipe as I will make it next time. This time there was too much cornmeal which made for very crunchy bread.
1/2 C (that's 2 sticks!)room temperature butter.
3/4 C sugar
3 Tbl brown sugar
Pinch O' salt
3 C whole wheat(cause it's better for you)flour
1/4 C cornmeal
2 Tbl + 1/2 tsp baking powder
1/2 C + 2 Tbl milk
2 eggs
1 C Blueberries (If you buy them frozen, keep them frozen. That will make it easier to add
them to the batter without crushing them. If you buy them fresh, freeze them the night before.)
Preheat the oven to 350. Butter and flour a loaf pan.
Cream the butter and sugars together for one minute or until blended. Scrape down the sides of the bowl, add the eggs and beat for another minute or until the mixture is smooth.*
In a second bowl whisk together the flour, cornmeal, baking powder and salt. Add the dry ingredients to the butter mixture and mix until it comes together. Slowly add the milk and mix just until blended. Fold in the frozen berries.
Put the batter in the pan and bake it for about half an hour or until a toothpick pushed into the middle of the loaf comes out clean. Remember to turn the loaf half way through baking.
*Does the mix look lumpy like cottage cheese? I told you to use room temperature butter. Just let it warm up to room temperature and mix it til it's smooth.
When I was visiting Matt in Whittier last month I stopped into a used bookstore and bought one of Martha's cookbooks for $11. Pretty good for 1000 recipes that you know will be delicious. You may think that Cook's Illustrated has a crack team in their test kitchens but I have never tried a recipe out of one of Martha's books that I didn't like. Though I usually tweek them to make them less expensive or because I might not have some premium ingredient or just to make them not have 1500 callories a serving. Also if you can think of cooking it, she already has and all you have to do is look it up in the index. And that's what I did.
B. Blueberry. Blueberry cornmeal muffins. Aha! Awesome, cause I have a bunch of organic polenta and in the fridge there is currently more butter than I will use in a month.
But not for long because martha doesn't care if you are on a diet, her muffins are going to be tender and moist and that's all there is to it.
So here is the recipe as I will make it next time. This time there was too much cornmeal which made for very crunchy bread.
1/2 C (that's 2 sticks!)room temperature butter.
3/4 C sugar
3 Tbl brown sugar
Pinch O' salt
3 C whole wheat(cause it's better for you)flour
1/4 C cornmeal
2 Tbl + 1/2 tsp baking powder
1/2 C + 2 Tbl milk
2 eggs
1 C Blueberries (If you buy them frozen, keep them frozen. That will make it easier to add
them to the batter without crushing them. If you buy them fresh, freeze them the night before.)
Preheat the oven to 350. Butter and flour a loaf pan.
Cream the butter and sugars together for one minute or until blended. Scrape down the sides of the bowl, add the eggs and beat for another minute or until the mixture is smooth.*
In a second bowl whisk together the flour, cornmeal, baking powder and salt. Add the dry ingredients to the butter mixture and mix until it comes together. Slowly add the milk and mix just until blended. Fold in the frozen berries.
Put the batter in the pan and bake it for about half an hour or until a toothpick pushed into the middle of the loaf comes out clean. Remember to turn the loaf half way through baking.
*Does the mix look lumpy like cottage cheese? I told you to use room temperature butter. Just let it warm up to room temperature and mix it til it's smooth.