Corn is one of my favorite vegetables, and I enjoy eating it in many forms – grilled corn on the cob, cornbread with honey butter, and, yes, canned creamed corn. Actually, when I was younger, I used to eat creamed corn with evaporated milk and sugar. I loved it! Even as a kid, I had an insatiable sweet tooth.
Who doesn’t like blueberries? They’re not only good, but they’re also good for you. Dubbed one of the superfoods, blueberries are packed with antioxidants, high in potassium and Vitamin C, and they’re a good source of fiber. There’s certainly a lot of nutrients packed in this fruit.
Corn and blueberries together?
I had never eaten them together before, but I was sure they’d make a great pair, and I was right! The addition of the plump, ripe blueberries and fresh corn kernels transformed the usually savory corn muffins into lighter, sweeter treats. I love the contrasts in these muffins. The deep blue color of the cooked blueberries are set off wonderfully against the sunny yellow backdrop of the cornmeal. The muffins are further accentuated by the bold purplish tinge of the blueberry-flavored mascarpone cheese. The contrast in flavor and texture is also quite pleasing. The sweetness of the corn, at it peak of flavor, is paired very well with the slight tartness of the blueberries. I used Bob’s Red Mill stone-ground Fine Grind Cornmeal for this recipe, which gave the muffins a slightly crunchy texture and a very nice corn flavor. While these muffins can be eaten any time of day, I like them best for breakfast, with a generous amount of the flavored mascarpone cheese on top and a cup of coffee.
Now on to the giveaway! I connected with some great folks from Bob’s Red Mill at a food blogging conference in Seattle last month. I was already familiar with the company, and at the conference, I learned even more about their story and their high-quality products. A couple of weeks later, I accepted a company representative’s offer of some complimentary products to try. I have been very pleased with the Bob’s Red Mill products before I even started blogging, and I continue to be now. Thanks to Bob’s Red Mill for sponsoring my very first giveaway of Fine Grind Cornmeal to make this recipe or your favorite recipe using cornmeal.
Giveaway Details: Win 1 Bag of Fine Grind Cornmeal from Bob’s Red Mill
- Three (3) winners will each receive one (1) bag of Fine Grind Cornmeal directly from Bob’s Red Mill.
- Giveaway ends Sunday, July 29, 2012, 11:59 pm PDT. Winners will be announced on Monday, July 30, 10 am.
- To enter, simply Leave a Comment telling me your favorite recipe using corn or cornmeal. You can leave more than one comment, but only your first comment will be counted as a giveaway entry.
- Three winners will be picked at random from all those who leave a comment.
- Winners will have one (1) week from announcement to email me contact information and mailing address, which I will forward to Bob’s Red Mill for product fulfillment.
- Giveaway is open to residents of the US and Canada, 18 years and older.
***** GIVEAWAY IS NOW CLOSED! *****
Note: Bob’s Red Mill provided me with the product to review and the products for the giveaway. (Product Review Disclaimer).
Blueberry Corn Muffins with Blueberry Mascarpone
Yields 12 muffins
1 tablespoon butter
1 cup fresh corn kernels
1/2 teaspoon salt, divided
1 cup cornmeal, preferably, fine grind
1 cup flour
3 tablespoons sugar
1 tablespoon baking powder
1 cup buttermilk
1 egg, lightly beaten
5 tablespoons vegetable oil
pint of blueberries
1 tablespoons sugar, more or less depending on the tartness of blueberries
1/4 cup mascarpone
1 teaspoon vanilla paste or extract
Heat the oven to 375 degrees F. Place paper liners in a 12-cup muffin pan and set aside.
Melt the butter in a medium skillet and add the corn and 1/4 teaspoon of salt. Cook over medium-high heat until barely tender, about 3-4 minutes. Remove from heat and cool corn slightly.
In a medium bowl, whisk the cornmeal, flour, 3 tablespoons of sugar, baking powder, and remaining 1/4 teaspoon of salt until combined. Add the buttermilk, egg, and oil to the flour mixture and stlr until blended. Add the corn mixture and stir until combined.
Place 2 to 3 blueberries on the bottom of the muffin cups. Fill the muffin cups halfway and place 2 to 3 more blueberries on top of the batter. Spoon the rest of the batter evenly into the muffin cups. Add more blueberries to the top, if desired. Tap lightly on the counter to even out the batter. Bake the muffins for about 15-17 minutes, or until a toothpick inserted into the center comes out clean.
To make the blueberry-flavored mascarpone, combine 1/4 cup of blueberries and 1 tablespoon of sugar in a small pan. Cook until the blueberries are soft, approximately 5 minutes. Stir in vanilla and remove from heat. Transfer cooked blueberries into a food processor. Add the mascarpone and process until mixture is smooth and well-combined. Chill in the refrigerator for about 15 minutes before using.
Serve the muffins warm, with blueberry-flavored mascarpone.
Adapted from Spoonful, courtesy of Disney.
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