Corn Bread/Blueberry Corn Muffins

This recipe is from the Durgin Park brochure I picked up while eating at this historic Boston restaurant several years ago.

This is half the given recipe and makes 8 muffins or an 8 x 8 pan of bread.

3/8 c sugar [I use 1/4]
1 egg [or 1/4 c "egg product"]
3/8 t salt [I omit]
1 c flour
5/8 c cornmeal [I increase cornmeal by 1/8 c to offset less sugar]
1 1/2 t baking powder
½ T melted butter
¾ c milk

Mix all ingredients together.
Put in a buttered pan in hot 425 degree F oven and bake 25 minutes for bread, 15-20 minutes for muffins.

BLUEBERRY CORN MUFFINS

For blueberry cake/muffins add 1/2 cup [I use 3/4 cup] blueberries. Cook as above.

Reviewed 5/11/17