Yesterday morning for breakfast I mixed up my favourite cornbread batter and made three mini loaves. I wanted something a little sweeter so I changed up the recipe a little. Increased the sugar and added a little orange zest to the mix. I tossed a few raspberries in a third of the batter. Moe ate the one with the fruit, and I took one of the others to work with me and we shared the third one this morning. Definitely something I will make again.

Served on one of my favourite boards by a local Island artist. This one has a “live edge”.

The changes I made are highlighted.

Cornbread Muffins
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I have a number of cornbread recipes that I make but this is the most tender, melt in your mouth cornbread recipe You can make it in muffin tins, loaf pan or a springform pan

1 egg
1/2 Cup melted butter
1/4 Cup vegetable oil
1 Cup milk, warmed
1 Cup cake flour
2/3 Cup yellow cornmeal
1 Tablespoon baking powder
1/2 Teaspoon salt
3 Tablespoons sugar ( increased to 1/2 cup)
1 teaspoon vanilla
Handful of fresh or frozen raspberries/blueberries/blackberries
Zest from one orange

Preheat oven to 400 degrees Beat the egg, melted butter and the oil until well blended. Stir in the milk. In a separate bowl, blend the cake flour with the cornmeal, baking powder, salt and sugar. Add to the egg mixture and stir until just blended. This is a very light, loose batter. Spoon into desired pan and bake until golden. (Sprinkle tops with a little sugar.) If making muffins this will take 15 to 20 minutes to bake. It will take longer in a loaf pan or a springform pan. Three small loaf pans.