Cornbread has to be one of my ultimate food weaknesses. If they are in my house or anywhere near me, I know I will not be able to eat just one or even two. There is no moderation when it comes to cornbread, ever. I remember last Thanksgiving, I hoarded at least six muffins all to myself and I think I even hid a few from the family that I could eat in private, while hiding in my closet, and closing my eyes. Sad, but its absolutely true. No shame or regret here though. I ate them alone in my closet simply because I wanted to enjoy my food in peace & quiet… I like to savor my food (especially cornbread) and any mother knows that when you have your kids around, there is NO peace & quiet to enjoy anything, especially food. You could say I’m pretty serious about my cornbread.
Truth be told, the Marie Calendar ones are probably one of my favorites of all time. From the actual restaurant or from a box, I don’t care. I rarely make them from scratch but recently when I was overwhelmed with an itch for cornbread, I figured I would give in and whip up a batch. I’m a total traditionalist and prefer them plain & straightforward, but on this particular occasion I ventured out of my comfort zone and added a touch of pizzazz with fresh blueberries! I originally had a vision of lemon & blueberry, but sigh… was out of lemons. Guess I will have to test those out another time. Seems like a great excuse to have more cornbread in my life right? For now though, this batch did the trick and I was more than satisfied with a little cornbread fix! The little bursts of blueberries were perfect. They added a bit of extra sweetness, flavor, and texture! My family might even be having blueberry cornbread for the holidays from now on! Move over good old faithful Marie, you have some competition!!!!