by Sagegreen
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Photo by Sagegreen
Sagegreen's Notes:
Expand1 1/4 cup blue corn meal, medium grind Ask a question about this ingredient
1 1/4 cup organic pastry flour (or gluten free baking mix) Ask a question about this ingredient
1 teaspoon baking powder Ask a question about this ingredient
dash of kosher salt Ask a question about this ingredient
1 cup buttermilk Ask a question about this ingredient
2 eggs, beaten with a fork Ask a question about this ingredient
1/4 cup melted butter (or substitute canola oil) Ask a question about this ingredient
1/3 cup maple syrup Ask a question about this ingredient
1 tablespoon light brown sugar, optional if you like sweeter Ask a question about this ingredient
2 teaspoons lemon zest Ask a question about this ingredient
3/4 cups fresh Maine blueberries (or frozen) Ask a question about this ingredient
1/4 cup kernels cut off silver queen or shoepeg corn cobs, or other small kernel interesting corn Ask a question about this ingredient
3 tablespoons demerara sugar Ask a question about this ingredient
Preheat oven to 350 degrees.
Ask a question about this stepCombine dry ingredients in a mixing bowl.
Ask a question about this stepMix in the buttermilk and beaten eggs.
Ask a question about this stepAdd the maple syrup, optional brown sugar here, and melted butter.
Ask a question about this stepGently fold in the corn kernels, blueberries and lemon zest.
Ask a question about this stepLadle in to 12 muffin or small cake tins lined with parchment paper or sprayed with a vegetable oil.
Ask a question about this stepSpoon a small amount of demerara sugar on top.
Ask a question about this stepBake about 25 minutes until lightly brown on top.
Ask a question about this stepServe warm with blueberry conserve or hot pepper jam.
Ask a question about this stepThanks. She was not only turning 50, but having to return to work on that day with vacation over.
Btw my friend for whom I made the double blues is a potter who made the green dish in one of my sagebites photo. That small dish takes the theme of a blue jeans pocket, but instead represents sage colored "green" jeans, my namesake.
Blue cornmeal adds not only color, but a nice depth of flavor...
Yes, thanks. I just used some with achiote to do another batch of sagebites and they were gone in seconds.
Love the name...and the story!