country | thebrookcook

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.