Makes 8 mini loaves.


  • 1 1/3 cups buttermilk

  • 1/3 cup vegetable oil

  • 2 large eggs

  • 3 Tbsp sugar

  • 1 Tbsp fresh lime juice

  • 1 cup cornmeal

  • 1 cup all purpose flour

  • 2 tsp finely grated lime zest

  • 1 tsp baking soda

  • 1 tsp salt

  • 1 cup fresh blueberries

  • Orange Butter

  • ½ cup unsalted butter at room temperature

  • 1 Tbsp honey

  • 2 tsp finely grated orange zest


  • 1.

    Preheat oven to 375 F and grease a muffin tin. Whisk buttermilk, vegetable oil, eggs, sugar and lime juice to combine. In a separate bowl, stir together cornmeal, flour, lime zest, baking soda and salt. Add to buttermilk mixture and whisk until smooth (batter will be very fluid). Stir in the blueberries. Divide between 8 greased mini loaf pans and bake for 17 to 20 minutes, until top springs back when touched. Serve warm with Orange Butter.

  • Orange Butter:

  • 1.

    Beat soft butter with honey and orange zest. Chill until ready to serve.

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