Friends, good morning! As noted last week, I have been working on a cornbread recipe. A while ago, one of you sent me the New York Times Rich and Buttery Corn Muffin recipe, which I made and loved, but which needed a little tweaking for the bread format.

I wanted more corn flavor, and I wanted the bread to be a little less rich, so I experimented with replacing the sour cream with buttermilk, reducing the melted butter and sugar, and using less flour.

In the end, we all loved the sour cream version more, which was shocking to me as I love all things buttermilk. I've shared the full list of changes I've made to the original muffin recipe here, but in sum this variation calls for a little less flour, sugar, and melted butter, the addition of olive oil, and a teensy bit more salt.

My family has been loving this cornbread, and I hope you all give it a go soon. It’s quick to assemble, bakes in 20 minutes, and reheats well on subsequent days, so don’t be afraid to make it ahead of time.

Below I've shared a few of my favorite sweet treats should you be baking for a mother figure in your life this weekend. Have a great weekend, Friends!

Perfectly Sweet & Moist Cornbread

PS: We broke out the pizza oven last night for the first time since the fall, and it was a blast. This is the Neapolitan-ish pizza dough recipe from Pizza Night 🍕🥗

Review of the Week

Sliced lemon-blueberry quick bread on a board.

⭐️⭐️⭐️⭐️⭐️

One-Bowl Lemon-Blueberry Quickbread

"This was absolutely delicious! Even better the next day! I followed the recipe exactly! Thank you for sharing!!"

— Terry

PS: I love this recipe and I love its assembly, which is a one-bowl job and calls for a clever mixing method to ensure you have blueberries bursting in every bite. Thanks to both olive oil and yogurt, it is exceptionally moist and stays so for days. Finally, rubbing the lemon zest into the sugar makes the citrus flavor really shine! Hope you make it soon :)