Blue Wednesday

I could no longer avoid working on taxes. The Hub was making me feel guilty, with all his nose-grindstone efforts. This meant facing, yet again, my spotty record keeping. I always swear that next year, I will record my mileage on a computer document as I go along. This would be better than scrawling initials (what does WFFM mean?)  and numbers on my calendar pages – yes, I still use a paper calendar-organizer. I toss the expired pages in a file that also includes pages from 2007, for some reason. I hit a personal best in 2010 – I got as far as April before abandoning the effort. Then, there are the nearly indecipherable supermarket receipts from testing recipes for columns and articles…

I needed a snack. My freezer is stocked with blueberries from last summer, and I found some blue corn meal from a trip to New Mexico. Here’s the result. The nondairy adaptations are for the dairy-allergic Hub.

Blue Corn Blueberry Bread

1 cup blue cornmeal (you can use white or yellow, if you don’t have blue)

1 cup flour

1/4 to 1/2 cup sugar (depending on how sweet you like it)

5 teaspoons baking powder (yes, this is correct)

3/4 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon mace

1 1/2 cups blueberries (if frozen, do not thaw)

2 tablespoons melted butter or margarine (I used nondairy margarine)

1 cup milk (I used almond milk)

1 egg

Powdered sugar for dusting

Preheat the oven to 425 degrees. Spray a 9- by 5-inch  loaf pan with non-stick spray.

In a large bowl, combine the cornmeal, flour, sugar, baking powder, salt, cinnamon and mace. Add the blueberries and gently toss. In a smaller bowl, combine the melted butter with the milk and egg. Add the milk mixture to the cornmeal mixture and stir just until combined. Pour it into the pan and bake 25 to 30 minutes, or until done.

Let the pan cool on a rack for 10 minutes or so, then remove the bread and dust it with the powdered sugar.