Cornbread, Hot, White and Blue

This is a very simple recipe developed by Jay Lampart. Can be made as bite sized muffins, larger muffins or as a loaf. Can substitute yellow cornmeal. Recipe works equally well with fresh peaches and Peach, Natural Flavor Blend.

Ingredients:

• 1/2 cup whole milk
• 3-4 scallions (.80 - 1 oz. by weight)
• 1 jalapeno pepper ( 2 - 3 " or .80 - 1 oz. by weight)
• 1/3 cup dried blueberries (or substitute 1/2 cup fresh blueberries)
• 1 cup all purpose flour
• 1 cup white cornmeal (can substitute yellow cornmeal)
• 1/2 cup sugar
• 1 Tbsp. baking powder (double acting)
• 2 tsp. salt
• 4 Tbsp. unsalted butter
• 2 eggs
• 1/2 cup condensed milk
• 1 tsp. Blueberry, Natural Flavor Blend

Directions:

1. Pre-heat oven to 375 F. Dice jalapeno pepper. If spicy conrnbread is desired, keep seeds, otherwise, discard. Chop scallions. Heat skillet and saute scallions and pepper in the 2 Tbsp. of butter over medium heat until soft and scallions begin to pick-up some color. In a separate bowl, combine scallions and jalapeno with 1/2 cup of milk and allow to macerate for at least 15 minutes. If you chose to use dried blueberries add them to milk mixture (if using fresh blueberries do not add to milk). Combine flour, cornmeal, sugar, baking powder and salt in a medium sized mixing bowl. Whisk together to incorporate.

2. Melt remaining 2 Tbsp. butter in the microwave or on stove. Be careful not to brown. In large mixing bowl, whisk egss and slowly add melted butter. Whisk in condensed milk, Blueberry, Natural Flavor Blend and milk mixture made earlier. If using fresh blueberries add at this point. Combine dry ingredients and mix together until smooth batter is formed. Do not over mix.

3. Grease muffin tins or baking pan with butter, shortneing or pan release spray. Fill tins or pan 3/4 full and bake. See approximate baking times below. Cornbread is done when a toothpick inserted into center comes out clean. Allow to cool and carefully release from the pan or tins. Enjoy with honey butter or as is.

12 Muffins - 2.75" x 1.25" muffins tins - Bake @ 375 F. for approx. 18 minutes. 24 Muffins - 1.75" x 1 " muffins tins - Bake @ 375 F for approx. 13 - 15 minutes. 1 Loaf - 11.5" x 9 " baking pan - Bake @ 375 F. for approx. 35 - 40 minutes.

Serves: 12 - 24 muffins or 1 loaf.

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