corny bread for a corny gal

There are oodles of blog events out there, but one of the very best that I've found is Taste & Create. Its premise is that each blogger is paired with another and asked to recreate a recipe from his or her blog. It’s a brilliant way to introduce a person to a new blog and a new recipe (or two)(or twelve).


For this go-round (XVI, for those of you keeping track), I was paired with Min of The Bad Girl’s Kitchen. Finding just one recipe to replicate was not an easy task--her blog is loaded with a variety of tasty dishes. It came down to deciding between the Blueberry Cornbread and the Grilled Rosemary Garlic Pork Tenderloin. Taking into consideration the sour milk, almost-expired cornmeal, and gorgeous frozen blackberries in my possession, I finally opted for the cornbread.

Mark Twain once said: "Perhaps no bread in the world is quite as good as Southern cornbread, and perhaps no bread in the world is quite so bad as the Northern imitation of it."

To that I say yowza.


I also should mention that I'm a corny person. I love puns and corny jokes--anything eliciting an eye-roll or groan is a winner in my book. Some food-related favorites:

Time flies like an arrow. Fruit flies like a banana.
A boiled egg in the morning is hard to beat.
The butcher backed up into the meat grinder and got a little behind in his work.
Bakers trade bread recipes on a knead to know basis.

Enough of the fluff--the cornbread was an excellent choice. The texture imparted by the cornmeal really stood out. I followed Min's recipe pretty closely, only substituting blackberries for blueberries. Also, I poured my batter into mini-muffin and mini-loaf trays.

Before you ask, no, I did not add cinnamon. :)


I highly recommend participating in Taste & Create, and checking out The Bad Girl’s Kitchen.