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.

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

Ingredients

  • Nonstick cooking spray

  • 1 cup yellow cornmeal

  • 1 cup all-purpose flour

  • cup sugar

  • 2 teaspoon baking powder

  • ¼ teaspoon salt

  • cup milk

  • 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

  1. 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.

  2. 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.

  3. 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

  1. 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.

Nutrition Facts (per serving)

197 Calories
7g Fat
29g Carbs
4g Protein
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.