Weekend Reads
Personally on the weekends and I have a quite and relaxing morning I love to read through some cooking magazines. When I get a new one in the mail during the week it is something that I always look forward to during the weekend. Do I always find something.... no, but it almost without a doubt inspires me to get into the kitchen and whip an old favorite up or something completely new. Below are a list of some of my go to food magazines, either buy a copy or subscribe for a year you can't go wrong. Enjoy the reading and happy!!!
Weekend Reads
Personally on the weekends and I have a quite and relaxing morning I love to read through some cooking magazines. When I get a new one in the mail during the week it is something that I always look forward to during the weekend. Do I always find something.... no, but it almost without a doubt inspires me to get into the kitchen and whip an old favorite up or something completely new. Below are a list of some of my go to food magazines, either buy a copy or subscribe for a year you can't go wrong. Enjoy the reading and happy!!!
YOUTUBE
TIK TOK
Blueberry Breakfast Cornbread
Serves: 4 - 6
Overall:
1h 5m
Cook:
35m
INGREDIENTS
1 ½ cups all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon of salt
¼ cup packed dark brown sugar
2 tablespoons granulated sugar
¾ cup buttermilk
¼ cup maple syrup
2 large eggs
8 tablespoons unsalted butter (melted and cooled)
5 ounces fresh or 4 ounces frozen blueberries
INSTRUCTIONS
1. Adjust oven rack to middle position and heat oven to 400 °F. Spray 8-inch square baking dish with vegetable oil spray. Whisk flour, cornmeal, baking powder, baking soda, and salt in medium bowl until combined; set aside.
2. In food processor or blender, process brown sugar, and buttermilk until combined (about 5 seconds). Add eggs and process until well combined (corn lumps will remain), about 5 seconds longer.
3. Using rubber spatula, make a well in the center of dry ingredients; pour wet ingredients into the well. Begin folding dry ingredients into wet; begin folding dry ingredients into wet, giving mixture only a few turns to barely combine. Add melted butter and continue folding until dry ingredients are just moistened. Pour batter into prepared baking dish and smooth surface with rubber spatula.
4. Bake until cornbread is deep golden brown and toothpick inserted in center comes out clean, 25 to 35 minutes. Let cool on wire rack for 10 minutes, then invert onto wire rack, and turn right side up and let cool until warm, about 10 minutes longer, and serve. (Leftover cornbread can be wrapped in aluminum foil and reheated in a 350 °F oven for 10 to 15 minutes.)