Blueberry "Double" Corn Bread

Name: Blueberry "Double" Corn Bread
Total time: 2700 s
Yield: 8 servings
Cuisine: British
Ingredients: 125 g flour (1 U.S. cup); 125 g cornmeal (3/4 U.S. cup); 2 Tbsp natural cane sugar (or your favorite); 1 1/2 tsp baking powder; 1/2 tsp salt; 4 Tbsp (60 g) melted unsalted butter or canola oil; 240 ml milk or yogurt (1 U.S. cup); 2 eggs; 60 g fresh or unthawed frozen corn (4-5 Tbsp); 60 g frozen or fresh blueberries (5 Tbsp, I used frozen); Baking pan: I used a 8 in (21 cm) round baking pan with 2 in (5 cm) high sides

Felice @morinoko

Connecticut, United States

A moist cornbread with whole corn, blueberries and a touch of sweetness. It's not overly sweet, so still goes well with soups and chili, but can also stand on it's own as breakfast bread or snack.

I used a 8 x 2 in (21 x 5 cm) round cake pan with removable bottom. You can use square pans or a 9 in pan as well, but just keep an eye on the oven because the baking time may be shorter.

A moist cornbread with whole corn, blueberries and a touch of sweetness. It's not overly sweet, so still goes well with soups and chili, but can also stand on it's own as breakfast bread or snack.

I used a 8 x 2 in (21 x 5 cm) round cake pan with removable bottom. You can use square pans or a 9 in pan as well, but just keep an eye on the oven because the baking time may be shorter.

Felice @morinoko

Connecticut, United States

A moist cornbread with whole corn, blueberries and a touch of sweetness. It's not overly sweet, so still goes well with soups and chili, but can also stand on it's own as breakfast bread or snack.

I used a 8 x 2 in (21 x 5 cm) round cake pan with removable bottom. You can use square pans or a 9 in pan as well, but just keep an eye on the oven because the baking time may be shorter.

A moist cornbread with whole corn, blueberries and a touch of sweetness. It's not overly sweet, so still goes well with soups and chili, but can also stand on it's own as breakfast bread or snack.

I used a 8 x 2 in (21 x 5 cm) round cake pan with removable bottom. You can use square pans or a 9 in pan as well, but just keep an eye on the oven because the baking time may be shorter.

Saved

Ingredients

45 mins

8 servings

125 gflour (1 U.S. cup)
125 gcornmeal (3/4 U.S. cup)
2 Tbspnatural cane sugar (or your favorite)
1 1/2 tspbaking powder
1/2 tspsalt
4 Tbsp (60 g)melted unsalted butter or canola oil
240 mlmilk or yogurt (1 U.S. cup)
2eggs
60 gfresh or unthawed frozen corn (4-5 Tbsp)
60 gfrozen or fresh blueberries (5 Tbsp, I used frozen)
Baking pan: I used a 8 in (21 cm) round baking pan with 2 in (5 cm) high sides

Saved

Steps

45 mins

1

Preheat oven to 200C/400F.
2

Mix flour, cornmeal, sugar, salt and baking powder in a large bowl.
3

In a separate bowl, whisk together the eggs and milk. If using oil instead of butter, mix that in now too.
4

Pour the egg & milk mixture into the flour. If using butter, pour in the melted butter now. Stir until combined.
5

In a small bowl, dust the corn and blueberries with a tablespoon of flour to help absorb the extra moisture.
6

Gently fold the corn and the blueberries into the batter.
7

Grease the baking pan with oil or butter. Pour the batter in and smooth out the top so it's level.
8

Bake for 25-30 minutes at 200C/400F, or until a skewer poked in the middle comes out clean. (A good sign is that the top is starting to turn golden brown) Depending on your oven and exact size of the pan, the time could differ so start checking after 20 minutes. Mine took almost 30 minutes in a 8 in (21 cm) cake pan with 2 in (5 cm) sides.
9

Let cool for a few minutes. Serve warm with soup, chili or works well as a breakfast bread!

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Cooksnaps

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Felice @morinoko

on September 01, 2015 23:18

Connecticut, United States

I grew up in Southern Germany and Ohio, and spent 10 years in Japan. I love bread baking, #German food, and healthy, homestyle cooking in general inspired by my family and the seasons.Follow my cooking adventures on Instagram :)https://instagram.com/morinoko_

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Blueberry "Double" Corn Bread

Blueberry "Double" Corn Bread

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