I fold in fresh corn kernels and bits of charred hatch chiles, resulting in the muffins having awesome texture and a kick of spice.
The flavor of honey and corn are prominent, while the summer blueberries are sweet, tart and juicy.
I fell in love with this spoonbread's pudding-like, spongy texture, and the flavor is out of this world.
The sweet and tart blueberries work so wonderfully with the cornbread. No sugar necessary!
Cooking cornbread in a cast-iron skillet renders the outside crisp and buttery, while the interior is moist and crumbly.
I have adapted this recipe, adding in agave syrup, taking out the eggs, making my own buttermilk from soymilk and turning it gluten-free.
These black-eyed peas are every bit as satisfying as the bacon-laced version you may have grown up with. And don't forget the cornbread!
Baked goods have been a staple in the western human diet for thousands of years, but there have been many refinements to the baking industry.