Mixed Berry Corn Mini-Loaves Raspberries and blueberries are the perfect duo for this bread loaf recipe. Prepare them for dinner then toast leftovers for breakfast. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on October 12, 2012 Print Share Share Tweet Pin Email Prep Time: 25 mins Cool Time: 5 mins Bake Time: 12 mins Total Time: 25 mins Yield: Makes 5 loaves or 12 to 14 muffins Jump to Nutrition Facts Ingredients Nonstick cooking spray 1 cup yellow cornmeal 1 cup all-purpose flour ⅔ cup sugar 2 teaspoon baking powder ¼ teaspoon salt ⅔ cup milk ⅓ cup corn, canola, or vegetable oil 2 large eggs, lightly beaten 2 teaspoon finely shredded orange peel ¾ cup raspberries ¾ cup blueberries Citrus Butter Citrus Butter ½ cup softened butter 1 teaspoon finely shredded lemon peel 1 tablespoon honey Directions Preheat oven to 400 degrees F. Coat five 5-3/4x3x2-inch disposable foil loaf pans or disposable foil cups (layer two liners) with cooking spray. In a large bowl combine cornmeal, flour, sugar, baking powder, and salt. Add milk, oil, eggs, and orange peel. Stir to combine. Gently stir in raspberries and blueberries. Evenly divide batter among loaf pans or muffin cups. Bake until tops are lightly golden and a toothpick inserted in center comes out clean. Allow 18 to 20 minutes for loaves; 12 to 15 minutes for muffins. Cool in pans for 5 minutes. Remove from pans; cool on wire rack before serving. Serve with Citrus Butter. Makes 5 loaves or 12 to 14 muffins. Citrus Butter To butter stir in lemon peel and honey. Chill until needed. TEST KITCHEN TIP: To make biscotti from loaves, use a serrated knife to cut loaves lengthwise in 12-inch slices. Place slices, cut sides down, on ungreased baking sheets. Bake at 325 degrees F for 10 minutes. Turn slices over; bake 10 to 15 minutes more or until dry and crisp. Transfer to wire rack to cool. TEST KITCHEN TIP: To assemble ingredients ahead, combine dry ingredients in a large self-sealing plastic bag. Combine wet ingredients in a screw-top jar and store in cooler. To bake, pour the wet ingredients into dry; seal bag and knead to mix. Open bag and add berries; knead gently (berries will be mashed). Cut a 1-inch hole in bottom corner of bag; pipe batter into prepared cups. Print Nutrition Facts (per serving) 197 Calories 7g Fat 29g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 197 % Daily Value * Total Fat 7g 9% Saturated Fat 1g 5% Cholesterol 36mg 12% Sodium 106mg 5% Total Carbohydrate 29g 11% Total Sugars 13g Protein 4g Vitamin C 3mg 15% Calcium 40.4mg 3% Iron 0.9mg 5% Potassium 80mg 2% Folate, total 28.2mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.