The Recipe: A real seasonal treat, a skillet of warm corn bread studded with fresh blueberries. It's what summer is all about ... For some years now, I've tossed fresh blueberries into summer skillets of corn bread. That wet "mouth pop" as the berries burst? Like fireworks for food. And I always intended to take the corn bread to a new place, slightly richer (more butter, naturally) and slightly sweeter (with honey, perhaps?) and definitely more corn-y (would fresh corn kernels mess up the texture?) – yeah, I obsess over think about such culinary conundrums. (Conundra? Two semesters of university Latin fails me ... ) I told myself that after I found that new and certainly "happy" corn-bread place, then, then, really, I'd share the idea here: it's way too good to keep for myself. But in the mean time, never once did the addition of fresh blueberries ruin a good corn bread. And then I came across a 2008 recipe from Canadian Living and if a...
