There are so many things I wanted to write about this morning but in reality, every time I started a paragraph, I asked myself why did it matter? The answer was that it didn’t and I promptly deleted it. Blogging has become a “thing” and it’s hard to ignore it, but I’ll keep it brief. Major online publications tout “best blogger” or “best recipe” or “best photo.” At first I had the feeling of being pulled into the hype, wishing my photos were just a touch better, my writing consistent, and my recipes more creative.
It’s a lot of comparison for not a lot of good.
Then I had a conversation with M about the blog. He’s been amazingly supportive of everything and Naturally Ella wouldn’t be where it is today without him. But that led to the other realization. I’d be lying if I said that Naturally Ella was just a journal for my recipes (for me). If that were the case, the blog would have never been something I continued (I was never one to have a diary as a teenager). I want it to be an inspiration and a guide.
What good is knowledge and passion if we can’t share it with each other?
I’m extremely grateful for everyone who reads, comments, and makes my recipes. Every time (and I do mean every time) I read that someone made a recipe and even their “meat eating husband” loved it or that they couldn’t believe that simple ingredients could taste so wonderful- I get a big goofy grin on my face. I also love it when you write back and let me know the adaptions you made to a recipe. There are always so many unique additions/substitutions of things I would have never thought about. It’s all about growing and exploring.
Seriously, thank you. Every one of you. I hope you have a wonderful year full of amazing food and happiness.
And now, cake.
I promise this cake isn’t too rich or filling, nothing like all those holiday treats. It’s a simple cornbread base, sweetened with a bit of extra maple syrup, and blueberries baked in for good measure. This cake whips up fast and is perfect as a snack or an after-dinner light dessert. Don’t let the idea of sweet cornbread scare you away- it’s delicious!
Blueberry Maple Corn Cake
- 1/2 cup + 2 tablespoons whole wheat pastry flour (plus 1-2 tablespoons for blueberries)
- 1/2 cup fine-ground cornmeal
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 eggs
- 1/2 cup maple syrup
- 1/2 teaspoon vanilla extract
- 1/4 cup walnut oil
- 2 tablespoons milk
- 1 cup frozen blueberries
- Preheat oven to 350˚ and lightly grease an 8x8 pan with walnut oil.
- In a bowl, stir together whole wheat pastry flour, cornmeal, baking powder, and salt.
- In a separate bowl, whisk eggs and add maple syrup,walnut oil, vanilla extract, and milk. Pour into dry ingredients and stir until just combined.
- Toss blueberries with 1-2 tablespoons flour and pour half into the batter. Give a couple stirs to incorporate.
- Pour batter into prepared pan and sprinkle remaining blueberries. Bake for 30-35 minutes. Cake should be slightly golden and spring back when lightly pressed.
by Erin Alderson