The Double Blues

Name: The Double Blues
Ingredients: 1 1/4 cups blue corn meal, medium grind; 1 1/4 cups organic pastry flour (or gluten free baking mix); 1 teaspoon baking powder; dash of kosher salt; 1 cup buttermilk; 2 eggs, beaten with a fork; 1/4 cup melted butter (or substitute canola oil); 1/3 cup maple syrup; 1 tablespoon light brown sugar, optional if you like sweeter; 2 teaspoons lemon zest; 3/4 cup fresh Maine blueberries (or frozen); 1/4 cup kernels cut off silver queen or shoepeg corn cobs, or other small kernel interesting corn; 3 tablespoons demerara sugar

13 ingredients

9 steps

Ingredients

1 1/4 cups blue corn meal, medium grind
1 1/4 cups organic pastry flour (or gluten free baking mix)
1 teaspoon baking powder
dash of kosher salt
1 cup buttermilk
2 eggs, beaten with a fork
1/4 cup melted butter (or substitute canola oil)
1/3 cup maple syrup
1 tablespoon light brown sugar, optional if you like sweeter
2 teaspoons lemon zest
3/4 cup fresh Maine blueberries (or frozen)
1/4 cup kernels cut off silver queen or shoepeg corn cobs, or other small kernel interesting corn
3 tablespoons demerara sugar

Directions

1

Preheat oven to 350 degrees.
2

Combine dry ingredients in a mixing bowl.
3

Mix in the buttermilk and beaten eggs.
4

Add the maple syrup, optional brown sugar here, and melted butter.
5

Gently fold in the corn kernels, blueberries and lemon zest.
6

Ladle in to 12 muffin or small cake tins lined with parchment paper or sprayed with a vegetable oil.
7

Spoon a small amount of demerara sugar on top.
8

Bake about 25 minutes until lightly brown on top.
9

Serve warm with blueberry conserve or hot pepper jam.