Joy the Baker

There are moments in my life when I know that I’m a baker to the core.  I had one such moment today.  Why?  Well, I was thinking about cornbread all day.  Of all things!  Cornbread.  I was turning over cornbread formulas in my head, thinking of possibilities, researching recipes and jotting down notes.  That’s how I know I’m a baker, because I think about cornbread for hours on end.  And even if I were stuck in some random job as an accountatnt, I’d be the accountant that thought about cornbread all day.

It turns out that thinking about cornbread is like opening a can of worms.  There are so many styles! There’s the sweet style cornbread with sugar and honey.  There’s the dry unsweetened cornbread with fresh kernels mixed in.  There’s skillet corn bread.  There’s corn muffins.  I could go on and on… and I did, in my head, all day.  It had to be just right.  So I came up with Brown Butter Cornbread Muffins with Fresh Blueberries and Apricots.

Allow me a moment of self congratulation because frankly, I nailed it!

And now I’ll share.

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Lemon and blueberry are my go-to ( by ‘go-to’ I actually mean lazy) combination.  I’ve never had a bad day if lemon and blueberry joined forces at breakfast.  It’s true, they never fail me.

Too bad I can’t say the same thing for the fail dogs.   Have you seen the creatures?   They are dogs (that have little to do with baking, blueberries or lemon) who have tried and failed in one way or another.  They make me laugh.  They make me cry.  I was a cat person until the fail dogs changed my life.

Now back to the Lemon Poppyseed Bread with wild blueberries…

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