I admit – having an iPad in the kitchen is wonderful. It is so handy for finding ideas and recipes.  And having thousands of recipes available through the Internet is a great way to find recipes that are new and even some that give us a new twist on our favorites. Google is your kitchen friend!  I Googled “cornbread recipe” and received “about” 1,100,000 hits in less than two-tenths of a second.  Now THAT is too many for me — so what’s next?

Where does one go for perfect cornbread?  How about Sturdiwheat? Oh – you thought that Sturdiwheat only had dynamite pancakes and awesome bread? Look behind Door Three!  This cornbread is excellent.  Moist.  Flavorful.  And as always, Sturdiwheat has made your kitchen an easier and more pleasant place to be.

With Sturdiwheat, of course, you can always just add water (and in this case some melted butter) and that’s it.  Or – you can try some new tricks of your own.  This time I used the Lemon Corn Bread.  And added some frozen blueberries.

Follow the simple instructions on the package.  When the batter is ready, spoon half of it into the bottom of the 8″ x 8″ pan.  Sprinkle a cup of fresh or frozen (thawed) blueberries on the batter.  Top with the remaining batter.  Baking may take an additional 5 minutes because of the moisture in the blueberries.  The cornbread is done when a toothpick inserted in the center comes out dry.

The light lemon flavor and the blueberries combine for an excellent result. Use it for brunch, for breakfast, for a mid-day snack, or for an addition to an appetizer table.  It didn’t stay around for long.  Color this Lemon-Blueberry Cornbread GONE!

Enjoy.

Sturdiwheat.  As always – Putting a smile on your kitchen time.