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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Blueberry Cornbread Recipe

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This recipe for Blueberry Cornbread is from Things I'd Like To Make, 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:  
1½ tablespoons , plus 1 cup (5 ounces/142 grams) cornmeal
1½ cups (7½ ounces/213 grams) all-purpose flour
¾ cup (5¼ ounces/149 grams) plus 1 tablespoon sugar
2 teaspoons baking powder
¾ teaspoon salt
1 cup whole milk
12 tablespoons unsalted butter, melted
2 large eggs
10 ounces (283 grams/2 cups) blueberries
Directions:
Directions:
Adjust oven rack to middle position and heat oven to 375 degrees. Grease bottom and sides of light-colored 9-inch round cake pan, then dust pan with 1½ tablespoons cornmeal.

2.

Whisk flour, ¾ cup sugar, baking powder, salt, and remaining 1 cup cornmeal together in large bowl. Whisk milk, melted butter, and eggs together in second bowl (butter may form clumps; this is OK). Stir milk mixture into flour mixture until just combined. Stir in blueberries until just incorporated. Transfer batter to prepared pan and smooth top with rubber spatula. Sprinkle remaining 1 tablespoon sugar over top.

3.

Bake until golden brown and paring knife inserted in center comes out clean, 40 to 45 minutes. Let cornbread cool in pan on wire rack for 20 minutes. Run paring knife between cornbread and side of pan. Remove cornbread from pan and let cool on rack for 20 minutes. Serve warm.
Number Of Servings:
Number Of Servings:
Serves 8

 

 

 

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