First, I must apologize for the break in communication since early June. There were some technical difficulties with this blog to overcome and some time spent in a place where there wasn't an Internet connection. Now everything is back to "normal" ...Ha.. I love that word!
Well into a food obsessed summer, I am bursting with recipes and ideas. The Growers Market is in full swing and there is so much to cook with right now! Every waking moment seems to be spent thinking about the next great ingredient I can play with!
Have I ever told you how much I LOVE blueberries? Well I guess I just did. Right now, the promise of fresh blueberries every week at the Growers Market has me on blueberry overload. What I don't eat directly from the basket is usually transformed into some sort of decadent baked good.
When on ingredient overload, which is often, I try to marry some of my favorite foods. Of course after experimenting, I often find it has been done already...where was I?
In this case, I thought I would add my blueberries to my burning passion for cornbread!
I know...burning passion and cornbread don't really gel as a fantasy, but to each her own!
Sweet Cornbread with Fresh Blueberries
This sweet version of cornbread is more like a corn muffin. Excellent for breakfast or as dessert.
2 cups stone-ground cornmeal
2 cups AP flour
2/3 cup sugar
1 -1/2 tblsp baking powder
2 tsp salt
1 pint fresh blueberries, picked over, stems removed.
1/2 cup honey
1/3 cup canola oil
1/3 cup melted butter
2 cups whole milk
Preheat oven to 375 degrees F. Line standard muffin tins with cupcake liners.
In a large bowl combine all dry ingredients. Gently toss blueberries in dry ingredients.
Whisk together honey, oil, butter, eggs and milk.
All at once, add liquid ingredients to the dry, mix until just barely blended. Measure into muffin tins, filling each 3/4 full. Bake for 20-25 minutes or until golden in color. Check after 15 minutes, rotate pans if necessary to prevent uneven baking. A toothpick inserted into muffin should come out clean. Remove from tins and let cool.
Yield, approx 24 + muffins.
Quick Option: Add blueberries to Butte Creek Mill Stone-Ground Cornbread mix.