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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Blueberry and Corn Clafoutis Recipe

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This recipe for Blueberry and Corn Clafoutis is from Our Family Favorites , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
! cup blueberries
1 cup corn kernels, from about 1 large corn cob
3 eggs
3/4 cup milk
1/3 cup sugar
1/4 cup whole-wheat flour
1 tbsp bourbon
1/4 tsp salt
4 tbsp butter, melted, plus room temperature butter for the pie dish
powdered sugar, for dusting

Directions:
Directions:
Preheat oven to 325º. Generously butter a 9-inch glass pie dish. Mix the blueberries and corn kernels together and arrange in the butter pie dish, set aside.

Combine the eggs, milk, sugar, four, bourbon and salt in a blender. Blend until well combined, about 30 seconds. Add the melted butter and blend again, until well combined, about 15 seconds. Pour the batter over the blueberries and corn.

Bake in the oven for 50-55 minutes until the ciafoutis is set (test with a knife) and golden brown on top. Let cool for 15 minutes.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Eidel and I made this for the first time, and it is wonderful, makes a great dessert, or a great breakfast (or both). Its very low in calories and fat, so guilt free!!

 

 

 

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