Ep 7. Quickbreads with Marion Cunningham

In season 2 episode 7 of Baking with Julia, viewers are treated to a lesson on making quickbreads with the legendary Marion Cunningham. Cunningham, an accomplished cookbook author and frequent collaborator with Julia Child, leads viewers through three different recipes for quickbreads: popovers, cream biscuits, and cornbread.

The episode begins with a brief introduction by Julia Child, who warmly introduces Marion Cunningham as "an old friend" who happens to "know more about baking than just about anyone." Cunningham immediately puts Child's endorsement to the test, diving headfirst into the ingredients for her first recipe: popovers.

Cunningham's recipe for popovers is simple and straightforward: flour, salt, eggs, milk, and butter. She emphasizes the importance of having all ingredients at room temperature before beginning, noting that it will help ensure a smooth, consistent batter. As she mixes the ingredients together, Cunningham explains how popovers get their name from the way the batter "pops over" the edge of the muffin tin during baking.

As the popovers bake, Cunningham moves on to her second recipe: cream biscuits. Once again, the recipe is minimalistic: flour, salt, baking powder, heavy cream, and a touch of sugar. While mixing the dough, Cunningham stresses the importance of handling it as little as possible, as overworking the dough can lead to tough, dense biscuits. She also explains how the cream not only provides moisture, but also acts as the leavening agent in the recipe.

With the popovers and biscuits now finished, Cunningham moves on to her final recipe: cornbread. This recipe calls for cornmeal, flour, sugar, baking powder, salt, eggs, milk, and butter. Cunningham takes the time to explain the different varieties of cornmeal available, noting that she prefers a coarser grind for her cornbread. She also explains how adding a bit of flour to the recipe helps to balance out the cornmeal's natural sweetness.

As the cornbread bakes in the oven, Cunningham takes a moment to reflect on her love of quickbreads. She notes that they are particularly suited to busy lifestyles, as they can be whipped up quickly and easily with just a few pantry staples. She also praises the versatility of quickbreads, noting that they can be served for breakfast, as a side dish, or even as a dessert.

As the episode draws to a close, Cunningham removes the finished popovers, biscuits, and cornbread from the oven and places them on a platter to be admired. With a smile, she declares that "they all came out just as I'd hoped," and encourages viewers to try making their own quickbreads at home. Julia Child, who has been watching attentively from the sidelines, chimes in with her support, reminding viewers that "there's nothing like a freshly baked quickbread."