Almost *too* easy cornbread

Ingredients:
1 package corn bread mix*
1 egg
2 tablespoons olive oil
1/3 cup milk
1 11 oz can sweet corn**
1 tablespoon ground rosemary***
2 tablespoons chopped scallions

Preheat oven to 400ºF. Mix the stuff together and pour into a small baking dish (I use my Pyrex 8.5x6.5" dish from this set, but an 8x8 would work too) and bake for approximately 25 minutes or until top is lightly browned. Allow the bread to cool for about 10 minutes before serving. This is a very tender, moist bread, so it would't work well for muffins.

Serve plain or with butter. Goes GREAT with barbecue sauce, especially Gardenburger Riblets.


* I used the Betty Crocker one. Jiffy's is not vegetarian. These mixes are about 75 cents apiece, so they're super easy and cheap.

** I used the "super sweet" from Green Giant. Very, very tasty!

*** If you have dried whole rosemary, you can grind it in a mortar and pestle. If you have fresh stuff, chop it until it is fairly fine. Whole rosemary is pointy and painful.

This is the cute little mortar and pestle I have; it is small and easy to use:

Ultimate blueberry cobbler

Ingredients for dough:
2 cups flour
1/3 cup sugar
3 teaspoons baking powder
1 teaspoon salt
6 tablespoons margarine or shortening
1 cup milk
1 teaspoon almond extract

Ingredients for fruit filling:
1 lb blueberries, fresh or frozen
2 tablespoons lemon juice
2 tablespoons Chambord
3 tablespoons sugar
1 teaspoon almond extract

Additional ingredients:
1/4 cup sliced almonds
1 teaspoon sugar (brown, raw, or white)

Stir together the filling ingredients and set aside.

Heat oven to 400ºF.

Measure flour, sugar, baking powder, and salt into a bowl. Add the shortening and blend with a fork or pastry blender until mixture is in marble-sized chunks. Stir in milk just until dough forms a ball. Divide the dough in half, and spread one half over the bottom of a greased square baking pan. Bake for 15-20 minutes until lightly browned, then remove from oven and spread fruit mixture on top of the cooked dough, using a rubber scraper to get all the juice into the pan. Drop remaining dough in spoonfuls over the top of the blueberries until it is fairly evenly spread without touching the sides of the pan. Sprinkle 1/4 cup almonds and teaspoon of sugar evenly over the dough. Bake for 25-30 minutes or until topping is golden brown. Serve warm.