Many years ago I learned a nifty trick from my sister-in-law for dressing up a plain box of Jiffy Cornbread mix: add blueberries and make muffins. I've served the blueberry/cornmeal muffins at brunches and luncheons, and they are always popular. When this week's Tuesdays With Dorie recipe, Cornmeal Fruit Loaf came along, I knew exactly which fruit I wanted to try.
- We can thank Caitlin of the blog Engineer Baker for choosing this week's breakfast treat; click over to her post to find the recipe.
- Dorie's recipe calls for a mixture of dried and fresh versions of the same fruit. She suggests apples (dried + fresh) or pears (dried + fresh) At the time I baked this recipe, I had fresh + dried blueberries which I was excited to use, but in the future I'd try fresh + dried cherries.
- I made half a recipe. My pan collection has lots of cute little rectangular loaf pans that would have worked for the scaled-down recipe, but what caught my eye were some pretty flower-shaped baking molds that my daughter picked up for me when she traveled to Hong Kong. The batter is put together exactly like muffin batter, so I figured these would be perfect muffin-like loaf-lets. There was just enough batter in the half recipe to fill the four little pans.
- This was a simple recipe, and baked up in 22 minutes or so.
These were a lot like corn muffins with fruit in them. The dried and fresh blueberries combined to produce an intense blueberry sensation with each bite. We thought they were a terrific addition to the summer breakfast repertory. One suggestion: if you tend to like your cornbread sweet, go ahead and put the full measure of sugar in, otherwise you could cut the amount of sugar a bit.