Blueberry Cornbread

Blueberry Cornbread Recipe
James Carrier
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.

Yield:

Makes 9 servings

Recipe from

Sunset

Nutritional 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

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

Preparation

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.

Nutritional analysis per piece.

Note:

Doug Case, Portland, Oregon,

June 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note