Clares Blueberry Corn Mush Breakfast Recipes

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CORNMEAL MUSH



Cornmeal Mush image

This is a basic recipe for a very easy and versatile dish. You can eat it like hot cereal, or chill it and then fry it. This goes well with syrup as a breakfast dish, or with savory sauces and vegetables for dinner.

Provided by NANCYELLEN

Categories     Side Dish     Grain Side Dish Recipes

Time 12m

Yield 8

Number Of Ingredients 3

1 ¼ cups cornmeal
2 ½ cups water
½ teaspoon salt

Steps:

  • Mix together cornmeal, water, and salt in a medium saucepan. Cook over medium heat, stirring frequently, until mixture thickens, about 5 to 7 minutes.
  • If using as cereal, spoon mush into bowls and serve with milk and sugar, if desired. If frying, pour mixture into a loaf pan and chill completely. Remove from pan, cut into slices, and fry in a small amount of oil over medium-high heat until browned on both sides. Serve with sauce of your choice.

Nutrition Facts : Calories 79.6 calories, Carbohydrate 17.1 g, Fat 0.4 g, Fiber 0.9 g, Protein 1.6 g, Sodium 146.9 mg, Sugar 0.4 g

BLUEBERRY BREAKFAST CORNBREAD (COOK'S ILLUSTRATED)



Blueberry Breakfast Cornbread (Cook's Illustrated) image

From the Cook's Illustrated Website: Before preparing the baking dish or any of the other ingredients, measure out the frozen kernels and let them stand at room temperature until needed. When corn is in season, fresh cooked kernels can be substituted for the frozen corn. This recipe was developed with Quaker yellow cornmeal; a stone-ground whole-grain cornmeal will work but will yield a drier and less tender cornbread. We prefer a Pyrex glass baking dish because it yields a nice golden-brown crust, but a metal baking dish (nonstick or traditional) will also work. The cornbread is best served warm; leftovers can be wrapped in foil and reheated in a 350-degree oven for 10 to 15 minutes. Makes one 8-inch Square

Provided by senseicheryl

Categories     Quick Breads

Time 45m

Yield 1 8 x 8 inch pan, 16 serving(s)

Number Of Ingredients 13

1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)
1 cup yellow cornmeal, see note (5 1/2 ounces)
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon table salt
1 cup fresh blueberries (or unthawed frozen)
1/4 cup light brown sugar, packed (1 3/4 ounces)
3/4 cup frozen corn, defrosted (3 1/2 ounces)
3/4 cup buttermilk
1/4 cup maple syrup
2 large eggs
8 tablespoons unsalted butter, melted and cooled slightly (1 stick)
2 tablespoons granulated sugar

Steps:

  • Adjust oven rack to middle position; heat oven to 400 degrees. Spray 8-inch-square baking dish with nonstick cooking spray. Whisk flour, cornmeal, baking powder, baking soda, and salt in medium bowl until combined; add blueberries and toss well to coat, set aside.
  • In food processor or blender, process brown sugar, thawed corn kernels, buttermilk, and maple syrup until combined, about 5 seconds. Add eggs and process until well combined (corn lumps will remain), about 5 seconds longer.
  • Using rubber spatula, make well in center of dry ingredients; pour wet ingredients into well. Begin folding dry ingredients into wet, giving mixture only a few turns to barely combine; add melted butter and continue folding until dry ingredients are just moistened. Pour batter into prepared baking dish; smooth surface with rubber spatula. Sprinkle the granulated sugar over batter. Bake until deep golden brown and toothpick inserted in center comes out clean, 25 to 35 minutes. Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer. Cut into pieces and serve.

Nutrition Facts : Calories 185.8, Fat 7, SaturatedFat 4, Cholesterol 39, Sodium 164.5, Carbohydrate 28.4, Fiber 1.5, Sugar 9.5, Protein 3.6

CLARE'S BLUEBERRY CORN MUSH BREAKFAST



Clare's Blueberry Corn Mush Breakfast image

A little something I came up with when I wanted a change from my daily oat bran. Tastes like a blueberry corn muffin!

Provided by yogiclarebear

Categories     Breakfast

Time 5m

Yield 1 serving(s)

Number Of Ingredients 7

1/3 cup cornmeal
1 1/3 cups water
1/4 cup frozen blueberries
1/2 teaspoon butter flavor extract
sugar or Splenda sugar substitute, to taste
butter or margarine, to taste
milk (optional)

Steps:

  • Mix cornmeal, water, and butter extract in a microwave dish.
  • Cover with plastic wrap and microwave for 2 minutes.
  • Remove, stir well, and add blueberries. Replace plastic wrap and microwave another 2 minutes.
  • Stir in sweetener, milk, and/or butter to taste!

Nutrition Facts : Calories 199.7, Fat 1.5, SaturatedFat 0.2, Sodium 24.5, Carbohydrate 44.1, Fiber 4.2, Sugar 11.9, Protein 3.5

ALL-YEAR BLUEBERRY CORN MUFFINS



All-Year Blueberry Corn Muffins image

Provided by Louise B. Finley

Categories     Bread     Breakfast     Brunch     Bake     Kid-Friendly     Blueberry     Corn     Bon Appétit     California     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 12

Number Of Ingredients 10

1 cup buttermilk
2 large eggs
1/4 cup corn oil
1 cup cornmeal
1 cup all purpose flour
1/2 cup packed golden brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 12-ounce box frozen blueberries, unthawed

Steps:

  • Preheat oven to 400°F. Line 12-cup muffin pan with muffin papers. Whisk buttermilk, eggs and corn oil together in small bowl. Sift cornmeal, flour, brown sugar, baking powder, baking soda and salt into large bowl. Add blueberries and toss to coat thoroughly. Add buttermilk mixture and stir just until dry ingredients are moist.
  • Spoon batter into prepared muffin pan. Bake until tester inserted into center of muffins comes out clean, about 27 minutes. Transfer muffins to rack. Let stand 15 minutes and serve.

JAY'S BLUEBERRY CORN MUFFINS



Jay's Blueberry Corn Muffins image

Homemade corn muffins with fresh or frozen blueberries, perfect for any breakfast or brunch!

Provided by JayC

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Corn Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 9

1 cup cornmeal
1 cup all-purpose flour
⅓ cup white sugar
2 ½ teaspoons baking powder
¼ teaspoon salt
1 cup buttermilk
6 tablespoons unsalted butter, melted
1 egg, beaten
1 ½ cups fresh blueberries

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin.
  • Mix cornmeal, flour, sugar, baking powder, and salt together in a large bowl. Stir in buttermilk, butter, and egg. Fold blueberries into the batter.
  • Spoon batter into the prepared muffin tin.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

Nutrition Facts : Calories 177.7 calories, Carbohydrate 26.5 g, Cholesterol 31.6 mg, Fat 6.7 g, Fiber 1.2 g, Protein 3.3 g, SaturatedFat 3.9 g, Sodium 179.3 mg, Sugar 8.6 g

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