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Blueberry Cornbread

James Carrier
Yield Makes 9 servings
Doug Case calls this cakelike cornbread with blueberries "easy comfort food," and we had to agree. If you don't have masa flour, increase the cornmeal to 1 1/3 cups.

Ingredients

  • 2 large eggs
  • 1 cup buttermilk
  • 1/4 cup (1/8 lb.) butter, melted
  • 2/3 cup all-purpose flour
  • 2/3 cup yellow cornmeal
  • 2/3 cup dehydrated masa flour (see note above)
  • 1/4 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup fresh blueberries, rinsed

Nutrition Information

  • calories 206
  • caloriesfromfat 31 %
  • protein 5 g
  • fat 7.1 g
  • satfat 3.7 g
  • carbohydrate 31 g
  • fiber 1.8 g
  • sodium 307 mg
  • cholesterol 62 mg

How to Make It

  1. In a bowl, beat eggs, buttermilk, and butter to blend. In another bowl, mix flour, cornmeal, masa, sugar, baking powder, and salt.

  2. Stir flour mixture into egg mixture just until evenly moistened. Gently stir in berries. Spread level in a buttered 8-inch square pan.

  3. Bake in a 375° oven until a wooden skewer inserted into the center comes out clean, 20 to 25 minutes. Let cool 10 minutes, then cut into 9 squares.

  4. Nutritional analysis per piece.