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% |
Suggested Recipes
-
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 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.
Tags:
Breads (Loaves, Buns, Rolls); Fruits; Vegetables; Grains; Sugar/Sweets; Cheese/Other Dairy; Eggs; Bake;
Source
Canadian Living Magazine: August 2008
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