Blueberry cornmeal muffins bake in about 30 minutes and come out tender with a light crunch from the cornmeal. Each bite has ...

AN “ad hoc” cassoulet, a pepper relish to go with turkey, winter squashes beautiful to look at but even better to eat, the leaves of Brussels sprouts flavored with mirepoix and pancetta, a wonderfully ...

1. Set the oven at 375 degrees. Oil or spray a standard, nonstick 12-cup muffin pan; rub a small amount of oil around the top of each cup. Or use paper liners. 2. In a bowl large enough to hold all ...

Editor’s note: High altitudes makes cookies spread in the pan, cakes fall and few baked goods turn out as they do at sea level. This twice-monthly column presents recipes and tips that make baking in ...

Founded in the 1890s, this Southern cornmeal mix company became popular thanks to a morning radio show highlighting country ...

These sweet cakes are a great way to use whatever little bits of fruit you might have on hand. By Melissa Clark Muffins are just an excuse to eat cake for breakfast. Or at least, that applies to the ...

Lightly sweet and with a tender crumb, a batch of fresh lemon cornmeal muffins can be a powerful thing. The muffins, a creation of chef Kelly Field, are the right balance of buttery cornmeal cake and ...

Editor’s note: High altitudes makes cookies spread in the pan, cakes fall and few baked goods turn out as they do at sea level. This twice-monthly column presents recipes and tips that make baking in ...

1. Heat the oven to 400 degrees. In a large bowl, stir together the cornmeal, flour, sugar, baking powder and salt. Stir in apricots and rosemary. 2. In a small bowl, lightly beat the egg, then stir ...

Editor’s note: High altitudes makes cookies spread in the pan, cakes fall, and few baked goods turn out as they do at sea level. This twice-monthly column presents recipes and tips that make baking in ...