(muffin? muffin..muffin? Muffin? MUFFIN!)Of all of the food that we made during our week long family trip, the blueberry cornbread was by far Keira’s favorite, even if she never learned the distinction between cornbread and muffins. Every morning she’d ask for a muffin and we’d have to hide these until she ate the more nutritional part of breakfast first.
The rest of the family loved the cornbread too. But they probably preferred the caramels! Fortunately, Keira never got into those. I shudder to think about what that much pure sugar would do to a 2 year old.
Blueberry Corn Bread
adapted from Zomppa
1 cup yellow cornmeal
1 cup flour
1/2 cup sugar
3 tsp baking powder
1/4 tsp salt
1 cup 2% milk
4 Tbsp butter, melted
1 tsp vanilla extract
2 cups frozen blueberries, defrosted with excess water removed
Preheat oven to 400 degrees F. Grease an 8-inch square pan with butter.
Combine 1c cornmeal, 1c flour, 1/2 cup of sugar, the 3 t baking powder and 1/4 t salt in a large bowl.
In a separate bowl, combine 1 c milk, 1 egg, 4 T butter and 1 t vanilla.
Add the milk mixture to the cornmeal mixture and stir until just combined. Gently combine blueberries with a spatula.
Pour the cornbread into pan and bake for 30-40 minutes.