Since Mothers’ Day is coming up, I thought I’d post a special recipe my mom always makes, with my own spin, of course! I don’t know how all you Copper Lemon readers eat cornbread, but in our house, we always ate it crumbled up in a bowl with honey and milk. Even better if it was hot from the oven! 🙂 Sometimes it got sliced and covered with butter and honey, or molasses, but I had never heard of chili and cornbread till I went to college in Tennessee! Since cornbread in our house is a sweet supper or breakfast food, my mom often added Maine blueberries from our bushes out back — big, almost black berries, and so sweet and juicy!
Fast-forward to present-day Tucson. While Ms. Copper Lemon (me) is perusing the baking shelves at the local Wally World, her beady little eyes spy a blue bag nestled in amongst the flour, sugar, and cornmeal. What should it be but a bag of BLUE cornmeal! That got snapped up fast and the next thing we knew, there was a BLUE batch of blueberry cornbread!
This was the funniest thing I’d made in a long time. The blue cornmeal is a light lavender color in the bag, but mix it in with milk and flour, and it turns almost a blue-jello blue. CRAZY! It’s only a shade lighter than the blueberries I put in it, and looks like nothing so much as full of dye — but it’s not! In fact, it’s organic, because blue corn can’t be GMO-ed like the yellow corn has been. So, win-win; organic, and super crazy blue! And, don’t forget, hot and sweet (like me, right??)
Without further ado, may I present Mothers’ Day BLUEberry cornbread! Make it soon*, and eat it hot with someone you love.
- 1/2 cup shortening
- 1/2 cup sugar
- 2 eggs
- 1 tsp salt
- 8 tsp baking powder (2 TBS and 2 tsp)
- 2 cups flour
- 2 cups cornmeal (blue or yellow)
- 2-2 1/4 cups milk of your choice
- 2 TBS flour
- 2 cups blueberries, fresh or frozen
- Preheat oven to 350 degrees Fahrenheit. Grease 9x13 pan.
- Cream shortening and sugar together, then beat in eggs till fairly well-mixed. Add salt and baking powder and mix well. Mix in flour, cornmeal, and milk (I usually put in half the dry, then half the milk, then the other half of the dry and the other half of the milk). Batter should be somewhat goopy; add more milk if needed (2 cups isn't usually enough for really good moist cornbread).
- Mix the blueberries with the 2 TBS flour till coated; this stops them from sinking down to the bottom of the pan. Stir into the cornmeal mixture, being careful not to stir too hard and break the berries.
- Bake for about 45 min. to an hour; checking for doneness with a skewer. The blueberries make it take longer, so make sure your skewer comes out clean. Cut into squares and serve with butter and honey or molasses, or crumbled up in a bowl with honey and milk. 🙂
- If you don't want blueberry cornbread, leave the blueberries out and bake at 400 for 25-30 minutes.
- You can also put in corn, cheddar cheese, and a little can of sliced jalapenos for a Tex-Mex flair. (I don't recommend eating the second option with honey and milk, though, so what's the point, really?)