Ingredients

• 1 1/4 cups ground blue cornmeal
• 3/4 cup all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup skim milk
• 2/3 cup honey
• 2 tbsp canola oil
• 2 eggs, lightly beaten
• 1 cup fresh or frozen blueberries (or 1/4 cup dried)
• Vegetable-oil cooking spray
• Chili powder (optional)

Instructions

1. Combine first 4 ingredients in a large bowl. Whisk together milk, 1/3 cup honey, oil and eggs in a separate bowl and add to dry ingredients. Fold in blueberries. Heat nonstick skillet over medium heat. Coat lightly with cooking spray and dollop 1/4 cup batter for each cake. Warm remaining honey in a saucepan and add a dash of chili powder to taste, if desired. Drizzle over cakes.