Sweet Corn and Blueberry Corn Bread
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This recipe makes 10 servings
Nutritional Info |
|
|---|---|
| Per each of 10 servings: about | - |
| cal | 266 |
| pro | 6 g |
| total fat | 11 g |
| sat. fat | 7 g |
| carb | 36 g |
| fibre | 2 g |
| chol | 64 mg |
| sodium | 277 mg |
| % RDI: | - |
| calcium | 7 |
| iron | 8 |
| vit A | 11 |
| vit C | 3 |
| folate | 32 |
This unusual yet seasonal match of blueberries and corn is ideal for brunch or with afternoon tea.
Ingredients
- 1-1/4 cups cornmeal
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp 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 cups cultivated blueberries or wild blueberries
- 2 tsp granulated sugar
Preparation
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.
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.
Source : Canadian Living Magazine: August 2008
- Keywords : Bake; Sides; Corn; Blueberries;
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