Sweet Corn and Blueberry Corn Bread

Author: Canadian Living

This unusual yet seasonal match of blueberries and corn is ideal for brunch or with afternoon tea.

  • Portion size 10 servings

Ingredients

  • 1 1/4 cup cornmeal
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup cooked, thawed or canned corn kernels
  • 1/4 cup packed brown sugar
  • 1 cup buttermilk
  • 2 eggs
  • 1/2 cup unsalted butter melted
  • 1 1/4 cup cultivated blueberry
  • 1 1/4 cup cultivated wild blueberry
  • 2 teaspoons granulated sugar

Method

In large bowl, whisk together cornmeal, flour, baking powder, baking soda and salt ; set aside.

In food processor or blender, pur?corn with brown sugar until lumpy. Add buttermilk and eggs; pur?to combine, about 5 seconds.

Make well in flour mixture; pour in corn mixture and stir just until combined. Fold in butter; fold in blueberries. Pour into greased 9-inch (23 cm) glass pie plate, smoothing top. Sprinkle with sugar.

Bake in centre of 375°F (190°C) oven until deep golden and cake tester inserted in centre comes out clean, 30 to 35 minutes. Let cool on rack.

Nutritional facts Per each of 10 servings: about

  • Sodium 277 mg
  • Protein 6 g
  • Calories 266.0
  • Total fat 11 g
  • Cholesterol 64 mg
  • Saturated fat 7 g
  • Total carbohydrate 36 g

%RDI

  • Iron 8.0
  • Fibre 0.0
  • Folate 32.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 11.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Sweet Corn and Blueberry Corn Bread

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