When I bake for myself and my partner, I select recipes that are simple and delicious. And in the summer, it's all about using the oven for the least amount of time possible! Aside from crisps and cobblers, one of my favourite Martha dessert recipes to make in the summer is her cornmeal cake with blueberries and cream. It's a very simple recipe. I would classify it as rustic - nothing fancy about it at all. But it's delicious with a cup of tea at the end of a light summer meal.
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Cornmeal is used throughout the world as a cooking staple in myriad ways. It is dried corn that has been ground to either fine, medium or coarse consistencies - although never as fine as corn flour. Steel-ground yellow cornmeal is the most commonly used variety in North America: the husk and the germ of the corn kernel is almost completely removed in the grinding process. If stored in an airtight container and placed in a cool, dry place, cornmeal can be kept for up to a year. It is used in baking (cornbread, spoonbread, corn fritters, hushpuppies and johnnycakes), as a batter for fried foods (fish, corn dogs) and in mixtures, such as porridge and grits.