Sweet Corn and Blueberry Corn Bread
This unusual yet seasonal match of blueberries and corn is ideal for brunch or with afternoon tea.
Servings: 8 to 10
Ingredients:
| 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% |
-
1-1/4 cups (300 mL) cornmeal
1 cup (250 mL) all-purpose flour
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) salt
1 cup (250 mL) cooked, thawed or canned corn kernels
1/4 cup (50 mL) packed brown sugar
1 cup (250 mL) buttermilk
2 eggs
1/2 cup (125 mL) unsalted butter, melted
1-1/4 cups (300 mL) wild or cultivated blueberries
2 tsp (10 mL) granulated sugar
Preparation:
In large bowl, whisk together cornmeal, flour, baking powder, baking soda and sa< set aside.
In food processor or blender, purée corn with brown sugar until lumpy. Add buttermilk and eggs; purée 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, purée corn with brown sugar until lumpy. Add buttermilk and eggs; purée 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
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