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.
Blueberry Whole Wheat Cornbread
Makes 12 pieces
- 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
- Preheat the oven to 350F.
- In a large bowl, combine cornmeal, flour, baking soda, baking powder, and salt.
- In a medium bowl, combine milk, oil, sugar, and egg. Add the wet mixture to the dry mixture and mix till combined.
- 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.