Corn kernels are ground into flour to make cornmeal. Cornmeal can be enjoyed as a hot cereal, combined with flour in muffins and pancakes or as an Italian side dish called polenta.

Blueberry Cornbread Muffins

250 mL cornmeal 1 cup
375 mL Western Family whole wheat fl our 1 ½ cup
150 mL granulated sugar 2/3 cup
23 mL Western Family baking powder 1 ½ tbsp
3 mL salt ½ tsp
310 mL 2% milk 1 ¼ cup
125 mL Western Family butter, melted ½ cup
30 mL Western Family canola oil 2 tbsp
2 Western Family eggs, slightly beaten
250 mL blueberries, fresh or frozen 1 cup

1. Preheat oven to 350ºF (180ºC). Line a 12-cup muffin tin with paper muffin cups or spray with non-stick cooking spray.

2. Combine dry ingredients in a large bowl. In a medium size bowl, whisk together milk, melted butter and beaten eggs. Add to fl our mixture all at once and stir just until combined. Gently fold in blueberries.

3. Spoon batter into muffin cups. Bake on the centre rack of the oven for 18 to 20 minutes or until golden brown and a toothpick comes out clean when inserted in the centre.

Makes 12 muffins.

Nutritional analysis per serving:
Calories 273 Protein 5.3 g Fat 8 g Carbohydrate 35 g Fibre 3 g