Blue cornmeal excites me! It's out of the ordinary and I like it! I've always been a cornbread fan. Done right, it's comfort cooking at its best. I like my cornbread sweet (I know I'm not a true Southerner) and this recipe is just that. It's honey-full, colorful, and corny. The blue cornmeal really makes those kernels pop! This one has been husband and brother approved- scrumptious served with a bowl of steaming chili. I'm not sure how this recipe would do in loaf form- why not go ahead and find out!
INGREDIENTS
1 cup blue cornmeal (yellow can be substituted, but blue is more fun!)
1/2 cup whole wheat pastry flour
1 1/2 tsp. baking powder
1/4 tsp. salt
2 Tbsp. butter, melted
1/4 cup honey
1 cup buttermilk (regular milk will work)
1 egg, whisked
1/2 cup yellow corn kernels (canned or frozen)
DIRECTIONS
1. Preheat oven to 425 F. Place liners in or lightly grease a muffin tin.
2. In a large bowl whisk together cornmeal, flour, baking powder, and salt. In a separate bowl, whisk together butter, honey, buttermilk, and egg. Pour wet ingredients into the dry, and stir just until combined (no dry lumps remain). Gently fold in corn kernels, making sure not to overmix. Evenly distribute batter among muffin liners.
3. Bake in preheated oven for about 10 minutes (for regular sized muffins), until a toothpick inserted into the center comes out clean. Remove from the oven to cool on a wire rack. Serve warm (with honey-butter).
Makes 12 regular sized muffins or 6 jumbo muffins.
(Adapted from Arrowhead Mills)
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