from the former inn's recipe archive:

Dairy Hollow House
Cornmeal-Oatmeal Blueberry Bread

Save this for fresh blueberry time. This is a perfect, not-too sweet bread, great for tea, breakfast, maybe even dessert. Cornmeal gives a pleasant toothy crunch, lemon a subtle accent; the blueberries are little explosions of color and flavor in the pale golden loaf. Its texture is light, firm, reminiscent of poundcake, yet it's very low in fat. In the inn days, guests were likely to find this in their  breakfast basket here in June and July. Now, resident writers at The Writers' Colony at Dairy Hollow enjoy it, sometimes for dessert, with a little vanilla ice cream.

Although this recipe dates from Dairy Hollow days, it is also a personal favorite of Crescent's, and will appear in her forthcoming Crescent Dragonwagon's Vegetarian Kitchen (Workman Publishing, fall 2001).

Pam, or spray on canola oil

Dry ingredients:
1 1/2 cup unbleached white flour

1/3 cup stone-ground yellow cornmeal

1/4 teaspoon baking soda

1 teaspoon baking powder

3/4 cup sugar

1/2 teaspoon salt

Wet Ingredients:

3 tablespoons mild oil, such as corn, canola, or peanut

2 eggs

1/2 cup plus 2 tablespoons buttermilk

Finely grated rind of 1 lemon 

Mix-Ins:

1 cup blueberries, washed and picked over

2 to 4 tablespoons walnuts, toasted and chopped (Optional)

1/4 cup rolled oats ("regular", not instant, oatmeal)

1. Preheat oven to 350 degrees. Coat 1 large, 2 medium, or 3 small loaf pans with non-stick spray. 

2. Sift the dry ingredients together into a large bowl. 

3. In a second bowl, beat together the wet ingredients.

3. Combine the mix-ins in a third bowl, and sprinkle 1 tablespoon of the flour mixture over them.  

4. Quickly combine dry and wet mixtures, using as few strokes as possible. Gently stir in the mix-ins. Batter should be stiff. 

5. Spoon batter into prepared pan/ pans. Bake 45 to 55 minutes (large pans), 35 to 50 (mediums), and 35 to 40 (smalls). Check 2/3 of the way through the baking period; if loaves are browning excessively, tent loosely with foil. 

6. Let baked breads cool 10 minutes in pan, run knife around the edge of pan, and turn loaves out. Let finish cooling on a rack.

1 large, 2 medium, or 3 mini-loaves

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©Dragon, Pen & Inc. 2000-2007 :: Last Updated: 03/05/07 :: crescent@dragonwagon.com