Blueberry Corn Muffins

1 1/4 cups corn meal (a Masa variety)
3/4 cup Sprouted flour
1/2 cup sugar
3 teaspoons baking powder
1 teaspoon salt

1 cup blueberries, fresh or frozen

1 egg
1/2 cup butter, melted
2 1/4 cups milk

In a large bowl combine the dry ingredients. Add the blueberries, stirring to distribute them fairly evenly.

In another bowl stir the egg well, then drizzle in the melted butter while stirring well, then add in a little of the milk, stirring well, then stir the rest of the milk in very quickly.

Add the milk/egg/butter mixture to the large bowl of dry ingredients. Using a spatula carefully combine only until the dry mixture is wet (do not over stir!)

Drop the batter via a spoon or scoop into a 12 muffin pan, buttered, or paper liner cups, filling with a rounded mountain above each muffin.

Bake at 350 to 400 degrees, however fast or slow your oven is (also taking into account convection or conventional ovens) for 15 to 25 minutes, until golden brown and a testing stick inserted in the center of the muffins comes out clean.

I prefer to bake for 15 minutes, asses and turn the pan around as needed.

Corn-Bread Taco Casserole

This recipe is made in a 9×13 glass pan, serves a large family or small group easily. (Really delicious first time, or as leftovers!)

Make a double recipe of cornbread batter, layer cornbread batter and taco meat and cheese, bake in the oven until the cornbread is done, lightly browned on top.

Taco filling:

2 lbs ground beef
2 tablespoons Ancho Chili Powder
1/2 small onion, finely diced
3 cloves garlic, smashed and finely chopped, smashed to paste consistency
1 tablespoons Cumin
1 teaspoon Sea Salt
1 teaspoons Oregano
1 small cans diced tomatoes

Cornbread Batter:

2 cups cornmeal
1 1/2 cups white spelt flour
1/4 cup sugar
5 teaspoons (non aluminum) baking powder
1 teaspoon sea salt
2 cups milk
4 eggs
1/2 cup melted butter

——————

2 Cups of Monterey Jack Cheese shredded fine

Put half corn bread batter on the bottom of the pan. Taco filling goes next, then cheese, then the last half of corn bread batter.

Bake for 20 to 30 minutes at 400 degrees F., or until the cornbread on top is set and lightly browned.

Serve and enjoy piping hot!

Blank Paper

Blank Paper Feeling Time Crunch

There’s a birthday in the family coming up on Tuesday. Today we got most of the presents wrapped. I’m trying to figure out what kind of project to make, including a card, and I don’t have that much time left! I’m feeling like a blank sheet of paper, basically. Totally no idea of what to make.

All in all I know what we are doing with a cake and dinner plans and a special breakfast for the birthday. I always make a card, or mean to. Usually do. I love to try and make a book or something that the birthday celebrator will like and I hope they’ll use it. (Blank book for notes and saving photos, whatever they want.)

I don’t have any non-acrylic book covers. No old book that I want to utilize. I should have either ordered a Tim Holtz Worn Cover or gotten something that’d work.

I do have Grunge something or other or both (board and paper.) I just don’t know what I want to do, so I won’t even mess with that precious stuff.

Then there’s what I have done before, making my own notebook paper with either the printer or by hand, I don’t like putting all blank pages in a book.

Anyhow, as I sit here writing, I am somewhat inspired and will try something later on, or not.

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