Blueberries add an unexpected jolt of fresh berry flavour to cornbread, making each bite that much more satisfying. By breaking out the muffin pan, you’ve got a bounty of preportioned cornbreads to make mealtime that much more of a breeze. Don’t forget to keep the soft butter handy. The cornbreads are best served warm—reheat them in the oven or microwave. If following a gluten-free diet, you can replace the whole wheat flour with an all-purpose gluten-free flour blend.
The blue jewels are a good source of vitamin K, a nutrient that may improve cognitive functions such as memory.
If you don’t have any buttermilk on hand, try this quick hack: stir 1 Tbsp (15 mL) lemon juice into 1 cup (250 mL) milk and let sit for 10 minutes.
Preheat oven to 375 F (190 C).
In large bowl, whisk together cornmeal, flour, sugar, thyme, salt, baking powder, and baking soda. Remove 2 Tbsp (30 mL) cornmeal mixture; set aside.
In separate bowl, lightly beat eggs and whisk in buttermilk and oil. Add wet ingredients to dry ingredients and mix gently. Toss blueberries and corn kernels with reserved cornmeal mixture and fold into batter.
Divide batter among 12 standard-sized greased or paper-lined muffin cups and bake until golden and a toothpick inserted into centre comes out nearly clean, about 18 minutes. Let cool for 5 minutes before unmoulding.
This recipe is part of the Berry Good collection.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.