The girls helped me make gluten-free blueberry cornbread this morning, following this recipe. Sweet and moist, it is a delicious treat. I think next time I'll try adding a little lemon juice and zest for a blueberry-lemon cornbread good enough to be dessert!
But we had it for breakfast today, along with some uncured bacon and medium boiled eggs (following my friend Rose's recipe - a long-time favorite). A good start to a slow, nothing-planned weekend... my favorite kind!