"Sleep 'til you're hungry, eat 'til you're sleepy."--Unknown

Blueberry Cornbread with Maple Butter Recipe

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This recipe for Blueberry Cornbread with Maple Butter, by , is from Cooking Around The World, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Monday, July 11, 2005


1 1/4 cups all-purpose flour
3/4 cup cornmeal
2 T sugar
2 tsp baking powder
1/2 teaspoon salt
3/4 cup milk
1/4 cup Butter; melted or Canola Oil
1/4 cup real maple syrup or maple-flavored syrup
1 egg, slightly beaten
1 cup fresh or frozen blueberries

1/4 cup Butter very soft
1 T real maple syrup or maple-flavored syrup

Pre-heat oven to 375F. Combine flour, cornmeal, sugar, baking powder and salt in large bowl. Add milk, 1/4 cup melted butter, 1/4 cup maple syrup and egg; stir just until flour mixture is moistened. Gently stir in blueberries. Pour batter into greased 8 or 9-inch square baking pan. Bake for 25 to 35 minutes or until lightly browned.

Meanwhile, combine 1/4 cup butter and 1 tablespoon maple syrup in small bowl until creamy. Serve warm cornbread with Maple Butter.




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