Cherry Bombs (Scones) for Big and Little Kids

Cornmeal-Cherry Scones

From the kitchen of One Perfect Bite...These scones were named by a young visitor who was in the kitchen, watching, as I made them for breakfast this past weekend. They are shaped liked small balls when they go into the oven and, for whatever reason, the addition of dried cherries made him think of fireworks and cherry bombs. I will be the first to admit these are homely and there appearance might not lure you to the table, but their taste will, and I feel certain that once bitten, they will make return visits to your table. The recipe comes The Cheese Board: Collected Works and it was featured on Food52. I bookmarked the recipe because the scones were simple to make and they could be prepared without the use of an electric mixer or food processor. That makes them a prime candidate for vacation breakfast that have to be prepared in bare bones kitchens. These are really quite good. While the cornmeal adds crunch and some texture to the scones, the addition of dried berries, prevents them from being just another version of cornbread. I happened to have dried cherries in the pantry, so I followed the recipe as it was written, but having tasted them, I think dried blueberries or cranberries would work equally well. The scones are quite short and crumbly, so make sure the kids are sitting at the table to eat them, or you'll spend the remainder of the morning cleaning up their crumbs. If you have an air-tight container the scones will keep for up to three days and still make for pleasant eating. I do hope you'll give this recipe a try. Here is how the scones are made.

Beans, Biscuits and Bread Part Two - Cornmeal and Buttermilk Biscuits

From the kitchen of One Perfect Bite...I found the recipe for these biscuits on the Food Network website. It caught my eye because I was looking for something to serve with the bean trio that was being sampled for the holiday barbecue. I thought the touch of cornmeal would add some texture to the biscuits and go well with the spicy sweet flavor of the beans we were testing. I must tell you, these biscuits are lovely. I do want to clarify what I think was meant by the specification for "polenta-style" cornmeal. I think it is fair to categorize any medium to coarse ground cornmeal as "polenta-style" and if you avoid the really finely ground type you'll be fine. As with any biscuit, you'll want to use an easy hand and be sure not to overwork the dough. This recipe can be doubled if you have a gang to feed. Do give these biscuits a try. I really think you'll like them. Here is how they're made.

Sweet and Savory Cornmeal Cookies

From the kitchen of One Perfect Bite...I suspect that cookies much like these are made anywhere that olives are grown and pressed for oil. While I can't say with any degree of authority that these are Portuguese cookies, I'm comfortable in asserting that olive oil was used to make at least some of the cookies that came out of the Portuguese kitchens of Provincetown back in the day when the fishing fleets were moored in the harbor. Cookies that are made with olive oil lack the tender crumb of those that are made with butter, but they have a lovely cake-like interior that makes them interesting. The cookie I'm featuring today has other savory elements as well, but a careful balance of sugar keeps them on the sweet side of the dessert spectrum. This is an adult cookie that is perfect to serve to those with adventuresome palates. I love to include them as an element of a special tea and they are a perfect accompaniment for dessert wines. The cookies are really easy to make and I know you will enjoy them. Here is how they are made.

Sweet and Savory Cornmeal Cookies...from the kitchen of One Perfect Bite inspired by America's Test Kitchen

Ingredients:
1-1/2 cups all-purpose flour
1/2 cup cornmeal
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup olive oil
2 eggs
1 teaspoon finely minced fresh rosemary
1 cup confectioners' sugar + more as needed

Directions:
1) Adjust 2 oven racks to upper-middle and lower-middle positions. Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper.
2) Place flour, cornmeal, baking powder and salt in a large bowl and whisk to combine.
3) Place granulated sugar and oil in another bowl and whisk to combine. Add eggs and rosemary and whisk until smooth. Gently stir in flour mixture with a rubber spatula until a soft dough forms.
4) Working with 1 tablespoon of dough at a time, drop cookies 2-inches apart on lined baking pans.
5) Bake cookies until edges are a light golden brown and centers puff and split open, about 13 minutes, switching and rotating pans halfway through baking. Let cookies cool slightly on baking sheets. Place 1 cup confectioners' sugar in a bowl and roll warm cookies in sugar to coat. Dust with extra confectioners' sugar just before serving. Yield: 24 cookies.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Cauliflower Gratin

Two Years Ago Today: Peanut Butter and Jelly Cake

Three Years Ago Today: Refrigerator Dill Pickles

Four Years Ago Today: Rhubarb and Red Berry Pie

Cornmeal and Cheese Drop Biscuits

                               The winner of the $50 Novica gift certificate is PlumGaga.
                     Please forward an email address to which the certificate can be sent.

      

From the kitchen of One Perfect Bite...I must apologize to you, but it looks like you are going to have to put up with my cottage and cabin recipes until I actually write a book in which to keep them. The Silver Fox and I have spent a lot of time in poorly equipped kitchens this year and my brain keeps demanding I find or create recipes that can be made in these ridiculously small spaces. Tonight's recipe is actually a tie-in to a soup I'll be featuring on Frugal Friday later in the week, but I think you'll find the biscuits are a great way to fill out any menu that features soup or stew. They are almost effortless to make and if you have a bowl, a spoon and a cookie sheet you can have biscuits in a matter of minutes. The recipe comes from Taste of Home magazine and I vary only slightly from the original version of it. Specifically, I use masa rather than cornmeal and substitute Parmesan cheese for the cheddar that is called for in the recipe. Like most biscuits, you'll find these do not reheat well, so, you might want to scale back the ingredients and make only what can be eaten in one sitting. This is a foolproof recipe and it is a great biscuit starter for young cooks to try. I think your family will enjoy them. Here is how they are made.

Cornmeal and Cheese Drop Biscuits...from the kitchen of One Perfect Bite courtesy of Taste of Home magazine

Ingredients:
1-1/3 cups all-purpose flour
1/2 cup cornmeal
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/2 cup shortening
1/2 cup shredded cheddar cheese
1 cup 2% milk

Directions:
1) Preheat oven to 375 degrees F. Grease a large baking sheet.
2) Combine flour, cornmeal, baking powder, salt and mustard in a large bowl. Cut in shortening until crumbly. Stir in cheese and milk just until moistened.
3) Drop by 1/4 cupfuls 2-inches apart onto prepared baking sheet. Bake for 26-28 minutes or until golden brown. Serve warm. Yield: 10 servings.

One Year Ago Today: Grilled Corn Salad

Two Years Ago Today: London Broil with Ravigote Sauce

Three Years Ago Today: Watermelon, Cucumber and Tomato Salad

Four Years Ago Today: Raspberry Ripple

Fast and Easy Whole Wheat and Molasses Quick Bread

My Thought for the Day can be found, here. If you like it, give us a thumbs up and share it with your friends.

From the kitchen of One Perfect Bite..."Home again, home again, jiggety jig." Just in time to learn that rain, which admitably was fierce, caused our block party to be cancelled. While I was sorry I wouldn't be able to touch base with the neighbors, I was awfully glad I could take another day to become reacquainted with my kitchen. The Silver Fox volunteered for dinner duty, so while he pulled the elements of our dinner from the freezer, I put my feet up and relaxed. He chose some chili and a lovely quick bread that works well with any dish you that you might normally serve with cornbread. The bread is a Mark Bittman creation and I originally found the recipe in the New York Times. If you enjoy quick breads and are not put off by the flavor of molasses, I hope you'll give this recipe a try. The loaf is sliceable and many like to use it for sandwiches. I find that the flavor of molassses overwhelms the innards of most sandwiches, so I don't use the bread in that way. I do, however, like to eat it out of hand with butter or cream cheese, and have found that leftovers make fabulous toast. I prefer to use the more subdued flavor of light molasses when I make this bread, but if you enjoy the full-bodied flavor of molasses, by all means, use the darker varieties. Here is how this simple substitute for cornbread is made.

Fast and Easy Whole Wheat and Molasses Quick Bread...from the kitchen of Onee Perfect Bite courtesy of Mark Bittman and the New York Times

Ingredients:
Oil or butter for greasing pan
1-2/3 cups buttermilk or plain yogurt, or 11/2 cups milk and 2 tablespoons white vinegar (see Step 2)
2-1/2 cups (about 12 ounces) whole wheat flour
1/2 cup cornmeal
1 teaspoon salt
1 teaspoon baking soda
1/2 cup molasses

Directions:
1) Heat oven to 325 degrees. Grease an 8-by-4-inch or 9-by 5-inch loaf pan, preferably nonstick.
2) If you're using buttermilk or yogurt, ignore this step. Make soured milk by warming milk gently - 1 minute in microwave is sufficient, just enough to take chill off - and add vinegar. Set aside.
3) Mix together dry ingredients. Stir molasses into buttermilk, yogurt or soured milk. Stir liquid into dry ingredients (just enough to combine) then pour into pan. Bake until firm and a toothpick inserted into center comes out clean, 45 minutes to 1 hour. Cool on a rack for 15 minutes before removing from the pan. Yield: 1 loaf.

Suggested Variations:
Lighter Whole Wheat Quick Bread: Use 1-1/2 cups whole wheat and 11/2 cups all-purpose flour; omit cornmeal. Substitute honey for molasses. Beat 1 egg into wet ingredients in Step 3. Proceed with recipe.









One Year Ago Today: Strawberry and White Chocolate Cream Cheese Dessert Squares

















Two Years Ago Today: Spiked Pink Lemonade
















Three Years Ago Today: Asparagus and White Bean Salad














Four Years Ago Today: Old-Fashioned Blueberry Crumb Bars

Herbed Cheese and Corn Muffins with Sweet and Hot Cream Cheese Spread

From the kitchen of One Perfect Bite...I made a pork posolé for dinner tonight. I've featured it before and the recipe I use to make it can be found here. While it bubbled away in the crock-pot, I decided to give these special corn muffins a try. I found the recipe in Food and Wine magazine and I thought the muffins would be a perfect accompaniment to some of the spicy winter soups and stews the Silver Fox loves. While I tend to be a purist, I must admit these are delicious and the guy I made them for thought they were a "triumph". He really said that. I do so rue the day he first read Dickens. Judgments here are never simply described and what comes from my kitchen gets labeled in grandiose Victorian terms, even when a simple "good" might be more fitting. They are, after all, just corn muffins and no one expects them to rock the world. That said, they are a bit different and if you are looking for a new recipe, you might want to give this version a try. There is nothing here not to like, so I do hope you will enjoy them. Here's how they are made.

Herbed Cheese and Corn Muffins with Sweet and Hot Cream Cheese Spread...from the kitchen of One Perfect Bite courtesy of Food and Wine magazine

Ingredients:
1-1/2 cups all-purpose flour
3/4 cup stone-ground cornmeal
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon kosher salt
4 ounces extra-sharp cheddar cheese, shredded (1-1/4 cups), divided use
1/4 cup chopped chives
1 cup milk
1 large egg, lightly beaten
1/4 cup canola oil, plus more for brushing
2 jalapeños
8 ounces cream cheese, softened
1/4 cup hot pepper jelly

Directions:
1) Preheat oven to 400 degrees F. and spray a 12-cup muffin tin with baking spray.
2) In a medium bowl, whisk flour and cornmeal with baking powder, sugar and salt. Lightly stir in 1 cup of the cheddar cheese and chives.
3) In a small bowl, whisk milk with the egg and the 1/4 cup of canola oil. Fold liquid ingredients into dry ingredients just until evenly moistened. Spoon batter into muffin cups. Sprinkle the tops with the remaining 1/4 cup of cheddar cheese.
4) Bake for 22 to 25 minutes, until muffins are springy and golden. Let muffins cool for 5 minutes, then turn them out onto a rack to cool.
5) Meanwhile, brush jalapeños lightly with oil and roast directly over a gas flame or under the broiler, turning, until lightly charred, about 5 minutes. Transfer chiles to a bowl, cover with plastic wrap and refrigerate to cool slightly, about 5 minutes.
Peel, seed and finely chop jalapeños. Mix them with cream cheese and pepper jelly. Serve muffins with pepper jelly cream cheese. Yield: 12 muffins.

One Year Ago Today: Shrimp Noodles

Two Years Ago Today: Old-Fashioned Ginger Bread with Cream Cheese Pockets

Three Years Ago Today: Tuscan Bean Soup

Maple Flavored Cranberry and Cornmeal Quick Bread

From the kitchen of One Perfect Bite...This is a nice recipe to have on hand when you're responsible for providing meeting sweets and treats. The recipe can be made with a bowl and wooden spoon if need be, and while it comes together quickly, I've found that the flavor of the bread vastly improves if it is made the day before you plan to serve it. The original recipe, which can be found here, was developed by Susan Reid for Bon Appetit magazine and the cranberries make it a perfect quick bread to serve at this time of year. The addition of cornmeal adds a nice, slightly grainy texture to the bread and gives the crust wonderful color. This is one of those recipes that will neither make nor break your reputation as a cook. It is a filler. The bread is easy to make and it's nice to have a loaf for those unplanned eventualities that seem to occur at this time of year. Here's how it is made.

Maple Flavored Cranberry and Cornmeal Quick Bread...from the kitchen of One Perfect Bite courtesy of Bon Appetit magazine

Ingredients:
Nonstick vegetable oil spray
1 cup unbleached all purpose flour
1 cup white whole wheat flour or regular whole wheat flour
1 cup medium-grind whole grain cornmeal or regular cornmeal
1/2 cup sugar
1-1/2 teaspoons salt
1-1/2 teaspoons baking powder
1-1/4 cups buttermilk
1/2 cup (1 stick) unsalted butter, melted
1/2 cup pure maple syrup
2 large eggs
1/2 teaspoon maple extract
3/4 cup chopped pecans plus 10 pecan halves for garnish
3/4 cup dried cranberries (about 4 ounces)

Directions:
1) Position rack in center of oven and preheat to 350 degrees F. Spray a 9 x 5 x 3-inch metal loaf pan with nonstick spray.
2) Whisk both flours, cornmeal, sugar, salt, and baking powder in large bowl. Whisk buttermilk, melted butter, maple syrup, eggs, and extract in medium bowl. Add buttermilk mixture to flour mixture, stirring to blend. Fold in chopped pecans and cranberries. Spoon batter into pan. Arrange pecan halves in row down center of batter.
3) Bake bread until top is golden brown and paring knife inserted into center of bread comes out clean, about 1 hour 10 minutes. Tent bread loosely with foil if browning too quickly. Cool in pan on rack 20 minutes. Turn out onto rack; cool. Yield 1 loaf.

One Year Ago Today: Quick-Fix Orange Ginger Chicken

Two Years Ago Today: Marionberry Muffins

Three Years Ago Today: Braised Brussels Sprouts with Bacon and Golden Raisin

Cornmeal Dinner Rolls

From the kitchen of One Perfect Bite...I've been testing a few recipes for new versions of soups and stews this week. I've also been looking for different breads or rolls that could be served with them. When I saw these cornmeal dinner rolls, I thought they'd be perfect to serve with the heavier winter meals I was testing. I made them tonight and while they are pleasant enough, I must confess they are no match for the "bread in my head." The reason for a less than stellar review is that the dough is wet and hard to work with. With patience it comes together, but, while the finished rolls are very nice, they aren't, in my opinion, worth the effort it takes to get them to the table. I made one other embarrassing discovery when I tasted them. I'd made them before. They are nearly identical to sandwiches rolls I posted earlier in the year. I had forgotten about them until that first taste, and, while you can't see it, my face is really, really red. At least I'm consistent in my criticism. The addition of cornmeal makes the rolls interesting and very moist. Here's the recipe for those of you I haven't scared away.

Cornmeal Dinner Rolls...from the kitchen of One Perfect Bite courtesy of Taste of Home Magazine

Ingredients:
2 cups whole milk
1/2 cup sugar
1/2 cup butter, cubed
1/3 cup cornmeal
1-1/4 teaspoons salt
1 package (1/4 ounce) active dry yeast or 2-1/4 teaspoons active dry yeast
1/4 cup warm water
2 eggs
4-3/4 to 5-3/4 cups all-purpose flour
2 tablespoons butter, melted
1 tablespoon cornmeal

Directions:
1) In a large saucepan, combine milk, sugar, butter, cornmeal and salt. Bring to a boil over medium heat, stirring constantly. Reduce heat; cook and stir 5-8 minutes or until thickened. Cool to 110 to 115 degrees F.
2) In a small bowl, dissolve yeast in warm water. In a large bowl, combine the eggs, cornmeal mixture, yeast mixture and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
3) Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap; let rise in a warm place until doubled, about 1 hour.
4) Punch dough down. Turn onto a lightly floured surface; divide into 30 balls. Place 2 in. apart on greased baking sheets. Cover with a clean kitchen towel; let rise in a warm place until doubled, about 45 minutes.
5) Uncover rolls; brush with melted butter and sprinkle with cornmeal. Bake at 375° for 13-17 minutes or until golden brown. Remove from pans to wire racks; serve warm. Yield: 2-1/2 dozen.










One Year Ago Today: Cranberry Glazed Roast Pork


















Two Years Ago Today: Potato Soup

Baked Indian Pudding

From the kitchen of One Perfect Bite... I suspect I'm about to make a fool of myself. Despite that, I'll continue on, sure in the knowledge that I am in the company of good friends who won't judge me too harshly. Here's the deal. Last weekend, I was blog browsing and found a recipe for (American) Indian pudding on a site I like and trust. It looked delicious and as I read through the ingredient list I realized, that despite my years in the kitchen, I had never made or tasted this dessert. It was a perfect weekend to give it a try. Which I did. The thing is, I don't know if my pudding was a triumph or a tragedy. I know it was delicious and redolent with spices, but its texture was not what I anticipated and I suspect that this was my bad. I searched the internet trying to find a blurb that described the texture of the finished pudding. If one exists, I couldn't find it, so here comes the part where I make a fool of myself. Despite 3 hours of cooking and an hour of rest, my pudding was like a soft polenta that had a very thin crust. It certainly didn't look like any of the photos I found while surfing the net. I thought it was to runny to serve, but rather than toss it out, I decided to see what would happen when it was chilled. Several hours later, I pulled it from the refrigerator and the once polenta-like mass had set and now held its shape. It looked a bit like bread pudding. I quickly warmed a serving, topped it with a scoop of ice cream and had a taste. It was delicious. Its appearance left much to be desired, but the combination was lovely and the dish had wonderful flavor. My problem is that I have unresolved issues with its texture and appearance. I hope a few of my Yankee readers will bring me up to speed. Should the pudding be loose or firm? This is a dessert that did not move westward with the pioneers and we, out here in the diaspora, are clueless. Your input would be appreciated. At any rate, here's the recipe I used to make the pudding.

Baked Indian Pudding...from the kitchen of One Perfect Bite courtesy of Yankee Magazine and Linda Thompson

Ingredients:
4 cups milk
1/3 cup yellow cornmeal
2 tablespoons butter
1/2 cup brown sugar
1/2 cup molasses
1 teaspoon salt
1/2 teaspoon each of ground ginger, cinnamon, and nutmeg
2 eggs, beaten
1 cup cream

Directions:
1) Preheat oven to 300 degrees. In a sauce pan, bring 3 cups of the milk to a boil. Mix 1 cup of cold milk with the cornmeal and stir slowly into the hot milk. Cook on low for 20 minutes, stirring often.
2) Add butter, sugar and molasses. Remove from heat. Add salt and spices. Beat eggs in a small bowl. Gradually add 1 cup hot liquid to eggs, stirring constantly. Stir tempered eggs into cornmeal mixture. Pour into a 1-1/2 quart baking dish and bake for 2 to 2-1/2 hours, stirring every 15 minutes during the first hour. After 1 hour, pour cream over top of pudding but do not stir. Continue cooking until top is set, 1 to 1-1/2 hours longer. Served warm topped with vanilla ice cream or whipped cream. Yield: 6 to 8 servings.

Cook's Note: I used light molasses and golden brown sugar to make this pudding. The color, I'm sure, is better with a full-bodied molasses and dark brown sugar. Those flavors, however, are too strong for my palate. If you are watching calories or fat grams, milk or light cream can be used in place of the heavy cream.








One Year Ago Today: Broccoli Pesto and Pasta with Pesto and Peas

















Two Years Ago Today: Cranberry Bread Pudding with Orange Hard Sauce

Cornmeal Burger Buns + Party Food for Girls

From the kitchen of One Perfect Bite...Earlier in the week, I alluded to being up to my elbows in bread dough. A double recipe of these burger buns was the culprit. Our neighborhood block party was last weekend and I was asked to make my Ultimate Cheater's Pulled Pork for the occasion. The pork is a crock-pot recipe and requires almost no work to make, so I decided to pair it with homemade burger buns that I had been wanting to test. The rolls contained cornmeal and I thought they would be a perfect foil for the smoky flavor of the pork butt. I have some good news and some bad news to report regarding the buns. On the upside, they are delicious, particularly with barbecue type fillings, however, the downside is that the dough used to make them is an absolute bear to work with. The proportion of liquid to dry ingredients given in the original recipe is way out of whack and produced a sticky mass that is most kindly described as a hot mess. I had to increase the amount of flour I used by almost 2 cups to produce a soft dough that could be kneaded. It was frustrating. If you make a lot of bread, I hope you'll give this recipe a try. If you are a new bread maker, run for the hills. This is not a recipe for beginners. While I loved the flavor of these buns, I'll not be making them again. The next time I need burger buns, I'll throw a half cup of cornmeal into the proven recipe for Moomie buns and see what happens.

Cornmeal Burger Buns...from the kitchen of One Perfect Bite

Ingredients:
2 cups milk
1/2 cup butter, cubed
1/2 cup yellow cornmeal
1/2 cup sugar
1 teaspoon salt
4-1/2 teaspoons active dry yeast
1/2 cup warm water
4-3/4 to 5-1/2 cups all-purpose flour
5 to 6-1/2 cups all-purpose flour (I used 6 cups of flour)
3 eggs

Directions:
1) Combine milk, butter, cornmeal, sugar and salt in a saucepan. Cook and stir until butter is melted. Cool to about 110 to 115 degrees F.
2) In a large bowl, dissolve yeast in warm water. Add 3 cups flour and milk mixture; beat until blended. Add eggs; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be slightly sticky). Turn onto a heavily floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rise in a warm place until doubled, about 1 hour.
2) Punch dough down; turn onto a lightly floured surface. Divide into four portions; divide each portion into six pieces. With lightly floured hands, shape into buns. Place on greased baking sheets. Cover and let rise until doubled, about 40 minutes.
3) Meanwhile, preheat oven to 350 degrees F. Bake for 18-22 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 dozen buns.




Party Food For Girls was written by Arantxa Zecchini with some help from her mother, Alessandra who has been a good friend to me and One Perfect Bite. The book has just been published and a copy of it will be given away on her mother's blog, Alessandra Zecchini, which you can find here. Stop by and leave a comment for the opportunity to win a copy of this lovely book.









One Year Ago Today: Plum Tart with Streusel Topping















Two Years Ago Today: Margarita Shrimp Salad for Sandwiches and Wraps










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Brioche Hamburger Buns - Lisa is Cooking
Best Hamburger Buns - Anna's Table
Easy Homemade Hamburger Rolls - Cinnamon, Spice and Everything Nice
Chipotle Hambuger Buns - Confections of a Foodie Bride
Hamburger Buns - The Farmer's Wife

Blueberry-Corn Muffins - Blue Monday

From the kitchen of One Perfect Bite...They're back. My Texas grandsons have grown like weeds and in six short months have crossed that invisible line that separates little boys from more serious works in progress. I'm a bit sad, but also thrilled and proud. Their years become them. On a more practical note, I have to feed these gangly guys and my dainty breakfast muffins will no longer suit this crew. So, I surrendered and bought a pair of jumbo muffin pans, and began a search for a batter with which to fill them. Martha Stewart had just what I was looking for. She developed a muffin that contains corn meal and blueberries. The proportion of corn meal to flour in her recipe is slight, so the end product tastes like a muffin with a really interesting texture rather than cornbread. I didn't make the paper molds she suggested and while my muffins lacked her striking presentation, the jumbo muffin pans worked well. I do have one suggestion to make to you. Use frozen blueberries. This recipe makes a really stiff batter and fresh berries will be mangled when you fold them into the dough. This is a really nice recipe that's a bit unique. You'll also love the aroma of the muffins as they bake. The only downside to this recipe is that the muffins don't keep well. They are, of course, best eaten warm. I hope you'll try these. They really are good. Here's the recipe.

Blueberry-Corn Muffins...from the kitchen of One Perfect Bite inspired by Martha Stewart

Ingredients:
1 cup (2 sticks) + 2 tablespoons unsalted butter, room temperature
3/4 cup sugar, plus 2 tablespoons for sprinkling
3 tablespoons honey
2 large eggs
3 cups all-purpose flour
1 cup yellow cornmeal
3-1/2 teaspoons baking powder
1/2 cup milk
1 cup blueberries

Directions:
1) Heat oven to 375 degrees. Spray one jumbo muffin pan with nonstick spray. Set aside.
2) Place softened butter, 3/4 cup sugar, and honey in bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until fluffy, about 1 minute. Add eggs; beat 1 minute more.
3) Whisk flour, cornmeal, and baking powder together in a medium bowl; add to butter mixture in mixer bowl. Beat until combined. Slowly pour in milk, beating on low, until just combined. Fold in blueberries. Divide dough among muffin cups. Brush tops with cold water; sprinkle 1 teaspoon of reserved sugar over each.
4) Bake until tops are browned, centers are set, and a cake tester inserted in center of muffin comes out clean, about 30 minutes. Let cool in pans 5 minutes. Serve at once. Yield: 6 jumbo muffins.

You might also like the recipes:
Raspberry Streusel Muffins - One Perfect Bite
Morning Glory Muffins - One Perfect Bite
French Breakfast Puffs - One Perfect Bite
Chocolate Chip Muffins - The Purple Foodie
Blueberry Lime Muffins with Ricotta - Savour Fare
Pumpkin Muffins - Whisk: A food Blog
Cinnamon Apple Yogurt Muffins - Food Gal
Very Berry Muffins - Kristen's Kitchen
Orange Marmalade Muffins - The Food Addicts

This post is being linked to:
Smiling Sally - Blue Monday

Spoon Bread with Leeks and Gruyere Cheese

From the kitchen of One Perfect Bite...I rarely make fish and chips, but I had some catfish fillets that had to be used and thought a Southern-style fish fry would be a nice change of pace for our supper. Bob and I completed the river walk at a brisk pace this morning, so I felt less guilty about frying than might otherwise have been the case. I did rule out French fries, but only because I had two other Southern recipes that I wanted to try. We Northern gals rarely have spoon bread. As a matter of fact, I'll wager there are some Northern gals who have never had spoon bread. I'd only had it once before tonight's dinner. Although it's called a bread, it's really more like a cornmeal souffle or savory pudding than a bread. It has a moist, custard-like interior. That interior is probably what led to the practice of always serving the pudding with a spoon. I'm told Southerners wouldn't dream of using a knife and fork to move a serving from the casserole to a plate. The true history of spoon bread is not well documented, so I think some conjecture is fair. Corn was used because it was more readily available than flour. Leaveners, other than yeast, were not generally available until the middle part of the 19th century. Yeast breads take time to make. Cooks, early on, discovered that eggs could be used to quickly leaven certain dishes. Early versions of spoon bread used eggs as a leavener and that moved it into the category of a colonial quick bread. Quick breads, then and now, are popular. This recipe takes spoon bread to another level. It is flavored with leeks and cheese and it is altogether delicious. It's also very easy to make. If you like polenta, I think you'll love this. While Gruyere cheese adds a lovely nutty flavor to the dish, Swiss cheese can also be used. Here's the recipe.

Spoon Bread with Leeks and Gruyere Cheese...from the kitchen of One Perfect Bite, adapted from Savoring America

Ingredients:
2 tablespoons unsalted butter
1 cup chopped leeks (white and tender green of 3 leeks)
2 cups whole milk
1/2 cup water
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup yellow cornmeal
2/3 cup sour cream
4 eggs
1-1/2 cups shredded Gruyere cheese
2 scallions (white and tender green), chopped

Directions:
1) Preheat oven to 350 degrees F. Spray a 1-1/2-quart casserole with nonstick cooking spray. Set aside.
2) Melt butter in a 3-quart saucepan set over medium-high heat. Add leeks and saute until soft and translucent, about 5 minutes. Add milk, water,salt and pepper and bring to a boil. Slowly whisk in cornmeal and return mixture to a boil. Reduce heat to medium and continue to stir until mixture thickens and pulls away from sides of pan. Remove from heat and stir in sour cream.
3) In bowl of an electric mixer, beat eggs until thick and pale lemon yellow in color, about 5 minutes. Stir 1/4 cup of cornmeal mixture into eggs. Then fold egg mixture into remaining cornmeal mixture, stirring constantly to prevent eggs from scrambling. Fold in cheese and scallions.
4) Scrape mixture into prepared pan. Bake for 35 to 40 minutes, or until a toothpick inserted into center comes out clean. Serve at once directly from casserole. Yield: 6-8 servings.

You might also enjoy these recipes:
Lemon Poppy Seed Bread - One Perfect Bite
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(Almost) Irish Soda Bread - One Perfect Bite

Mămăligă Baked with Cheese

From the kitchen of One Perfect Bite...Mămăligă (pronounced mer mer li ger) is a polenta that many call the national dish of Romania. While once thought to be peasant food, it has slowly made its way to homes and the tables of upscale restaurants around the world. Romanian's combine cornmeal with butter and cheese to produce a unique polenta that is wonderful with eggs, cheese, mushrooms or the soured cream they call smântană. I learned how to make it several years ago while at a cooking competition in New York City. The event was held at the Institute of Culinary Education and because we had to prepare our entry 5 times, each contestant was assigned an assistant to help with the work. The rules were a bit out of the ordinary in that we had to make the first of the entries by ourselves but the remainder could be completed with the help of the assistant. I was really fortunate. My assistant, who really knew her stuff, was from Romania and we got along famously. Towards the end of a long but lovely morning, I asked about the food of Romania and that's how I came to learn of mămăligă. I suspect that you'll have a problem finding kashkaval cheese, but provolone or mozzarella can be substituted. If you're looking for something that's different but delicious, give this a try. Preparation is simple but the baked mămăligă should sit for several hours before serving.

Mamaliga Baked with Cheese...from the kitchen of One Perfect Bite

Ingredients:
1 cup + 2 tablespoons coarse ground cornmeal
4 cups water
1/4 cup butter
1-1/2 cups crumbled feta cheese
1/2 cup kashkaval or provolone, grated
Salt and freshly ground black pepper
Garnish:
Bacon and scallions, sliced lengthwise

Directions:
1) Preheat oven to 375 degrees F. Grease a 9-inch springform pan. Set aside.
2) Place cornmeal in a large, heavy skillet and dry-fry over medium heat until it changes color, about 3 to 4 minutes. Remove from heat. Slowly add water, stirring constantly to combine. Add a pinch of salt. Return to heat. Continue to stir until cornmeal begins to thicken. Cover, reduce heat and cook for 25 minutes, stirring often. When a spoon leaves a trail in the mixture it is done. Remove from heat. Stir in butter and feta cheese. Season well with salt and pepper.
3) Spoon mixture into prepared pan. Bake until firm, about 25 to 30 minutes. Cool. Let sit for 2 to 3 hours, or overnight. Sprinkle with provolone, bacon and scallions. Serve with a mushroom ragu, sour cream or a chunky tomato sauce. Yield: 6 servings.

Oven-Baked Polenta

This recipe is a godsend when you don't have free hands to make polenta. It comes from Paula Wolfert's The Slow Mediterranean Kitchen and it's remarkably easy to do. Be forewarned that it does, however, take about an hour and a half to cook. It can be used to make a soft or medium polenta. Soft polenta will require a ratio of 5 parts liquid to 1 part cornmeal. A medium polenta will require a ratio of 4 parts liquid to 1 part cornmeal. I prefer to use chicken or vegetable stock when making polenta and I also add herbs or cheese the last 10 minutes of cooking for added flavor. This is amazingly simple to do.



Oven-Baked Polenta

Ingredients:
2 cups medium-coarse or coarse-grind cornmeal
8 to 10 cups cool water or stock
2 tablespoons butter or flavorful olive oil
2 teaspoons salt

Directions:
1) Preheat oven to 350 degrees F. Grease a 12-inch cazuela, skillet or ovenproof casserole. Add cornmeal, liquid, butter or oil and salt. Stir with a fork until blended - the mixture will separate but no need to worry. Bake uncovered for 1 hour and 20 minutes.
2) Stir polenta with a long-handled fork. Adjust seasoning to taste. If adding herbs or cheese this is the time to do it. Bake for 10 minutes longer. Remove from oven; let rest for 5 minutes. If serving soft polenta, pour into a serving bowl. If serving medium polenta, pack it into a rectangular or square pan to fasciltate cutting serving size portions. Yield: 6 servings.