As much as I enjoy trying new dishes and recipes, I have been making the same peach cobbler for about 20 years! I originally found the recipe in Southern Living- but remembered that it was originally from Dori Sanders’ Country Cooking.
A few weeks ago, we stopped by a community trust fundraiser sale at one of the oldest homes in my town (Circa 1610!). I spotted- yes– Dori Sanders’ Country Cooking: Recipes and Stories from the Family Farm Stand on a table loaded with cookbooks. Yay! In the peach chapter, along with my favorite easy peach cobbler, was a recipe for peach cornmeal muffins.
As we had been on a Southern food binge after my husband’s birthday dinner and all of the leftovers (which we ate for DAYS), I had to make them right away. 🙂 Using blueberries instead of peaches seemed like the appropriate seasonal substitute. I also adapted the recipe to incorporate whole wheat pastry flour. Simple and delicious!
Yield: 12 muffins
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat pastry flour
- 1/2 cup cornmeal
- 1/8 tsp coarse salt
- 1 1/2 tsp baking powder
- 1/8 tsp freshly ground nutmeg
- 1/2 cup milk ( I used 1 percent)
- 1 cup blueberries (or finely chopped fresh peaches for the peach version)
- Preheat oven to 350 degrees on convection.
- In a large bowl, cream the butter and sugar, beating until light and fluffy. Add the egg and again beat until light and fluffy.
- In a separate bowl, combine the flours, cornmeal, salt, baking powder, and nutmeg and mix well.
- Add the dry mixture to the butter mixture in two parts alternating with the milk, stirring after each addition until just combined.
- Add the fruit and stir until just incorporated.
- Fill greased muffin tins two-thirds full with the batter and bake in the preheated oven for about 17 minutes on convection, or for up to 25 minutes in a standard oven. Cool for 5 minutes on a wire rack, then gently remove from muffin tins and allow to cool completely before serving.
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