What’s great about this
recipe is that you can make mini loaves or muffins. Try using different fruit, such as blackberries, strawberries, peaches, rhubarb. Also toast them for breakfast.
- 1 cup cornmeal
- 1 cup flour
- 2/3 cup sugar
- 2 tsp. baking powder
- ¼ tsp. salt
- 2/3 cup milk
- 1/3 cup corn, canola or vegetable oil
- 2 large eggs, lightly beaten
- 2 tsp finely shredded orange peel
- ¾ cup raspberries
- ¾ cup blueberry
- Non stick cooking spray
Preheat oven to 400 degrees. Coat five 5-3/4x3x2 inch disposable foil loaf pans with cooking spray. In a large bowl combine cornmeal, flour, sugar baking powder and salt. Add milk, oil, eggs and orange peel. Stir to combine. Gently stir in raspberries and blueberries. Evenly divide batter among loaf pans. Bake until tops are lightly golden and a toothpick inserted in center comes out clean. Bake 18-20 minutes for loaves; 12-15 minutes for muffins. Cool in pans for 5 minutes. Remove from pans and cool on wire rack before serving. Serve with flavored butter or flavored cream cheese.
Makes: 5 loaves or 12-14 muffins.
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