I like corn bread A LOT and I think I told you all it came from living in the South. There were those lunch days when the cafeteria was serving fried chicken, collard greens, sweet potatoes and corn bread. I always had my quarter ready to grab a square of fluffy corn bread. Ah, good ol’ memories of Oakcliff Traditional Theme School (where I used to teach in Atlanta, GA). Well those days are gone and so are my teaching days, but my corn bread or corn muffin days are still in existence.
Anyone else love corn bread and muffins like I do?
Read on for the recipe…
Corn & Blueberry Muffins
Adapted from Pioneer Woman
makes 14 to 16 muffins
- 1 cup yellow corn meal
- 1/2 cup all purpose flour
- 1 tsp salt
- 1 Tbsp baking powder
- 1 Tbsp raw sugar
- 1 cup light cream
- 1/2 cup milk
- 1/2 tsp baking soda
- 1 egg
- 1/4 cup organic vegetable shortening, melted
- 1/2 tsp vanilla
- 1 pint of fresh blueberries
- sprinkle of raw sugar (optional for tops of muffins)
- In medium sized bowl, combine first 5 ingredients: corn meal through sugar.
- In separate bowl, combine light cream through egg, whisk well.
- In small sauce pan, melt shortening.
- Stirring constantly, mix shortening into your second bowl (light cream through egg bowl).
- Then add dry ingredients to wet ingredients.
- Add in vanilla extract and blueberries – folding with spatula.
- In muffin tin, place liners and fill 3/4 way with batter.
- Bake 400F for 10 to 12 minutes or until top is golden brown.
- Let cool, sprinkle with raw sugar (optional) and ENJOY!