Blueberry Whole Wheat Cornbread

A potentially debilitating aspect of student life is feeling guilty when you’re not studying. But thankfully in the quantum-physical, alien-infiltrated pages of a Chinese science fiction novel, I came across words that resonated, “Make time for life, for life won’t make time.” – Liu Cixin, The Dark Forest. This weekend marks week four out of six of my Family Medicine rotation. I spent Saturday with friends, learning it’s possible to overmelt cheese #aligotamateurs, raining sweat under the Umbrella Sky, listening to God’s Plan played on a harp at high tea, and laughing out loud at Incredibles 2 #AuntieEdnaFtw. It was a great day followed up with Sunday morning baking! Today’s recipe is a continuation of the healthier breakfast theme, complete with juicy, popping blueberries, hearty whole wheat, and sunshine-yellow cornmeal.

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Umbrella Sky & High Tea


Blueberry Whole Wheat Cornbread

Makes 12 piecesIMG_6574

Ingredients

  • 1 cup (170g) medium-grind cornmeal
  • 1 cup (120g) whole wheat flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup milk
  • ¼ cup oil
  • ¼ cup sugar
  • 1 egg
  • 1 cup blueberries

Directions

  1. Preheat the oven to 350F.
  2. In a large bowl, combine cornmeal, flour, baking soda, baking powder, and salt.
  3. In a medium bowl, combine milk, oil, sugar, and egg. Add the wet mixture to the dry mixture and mix till combined.
  4. Divide the batter evenly into a lined muffin pan. Sprinkle blueberries on top and use a chopstick to partially submerge them. Bake for 20 minutes.

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