Monday, June 1, 2020

Blueberry Cornbread

Blueberry Cornbread

What do you do when you go through your pantry and find that you have some cornmeal expiring in two weeks? Look up some recipes, of course! Now, the most obvious thing to make would be, of course, regular old cornbread. And seeing as this recipe didn't use up all of the cornmeal, we may have to make some of that as well. But I wanted to see if there was anything fun or different - and lo and behold, a slight variation on a typical cornbread!
 
Blueberry Cornbread

Seeing as you bake this in a cake pan, is it really still considered a bread? Or should it rather be called corn cake? I guess since it's not too sweet, I would necessarily call it a cake. To me, this qualifies as more of a breakfast item than a dessert item just based on that factor alone, but you could do it either way. I haven't tried it with the honey butter they recommend in the recipe, so perhaps that would make it more dessert-like if so. 

Blueberry Cornbread

You also may be wondering if blueberries and cornbread are kind of a weird combo. I'm here to tell you that, no, they aren't. It's got a nice bit of tang and sweetness, and also helps keep the cornbread moist whereas otherwise it can tend to dry out. I used frozen blueberries as that's what I had on hand, but it works with either frozen or fresh, just note the asterisks in the recipe and adjust accordingly.

Write recipe photo description here

A different take on the classic cornbread with just the right amount of sweetness.

Ingredients:
  • 1 1/2 tablespoons cornmeal, plus 1 cup (5 ounces)*
  • 1 1/2 cups (7 1/2 ounces) all-purpose flour
  • 3/4 cup (5 1/4 ounces) plus 1 tablespoon granulated sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 cup whole milk
  • 12 tablespoons unsalted butter, melted
  • 2 large eggs
  • 10 ounces (2 cups) blueberries**
  • *I would recommend measuring the cornmeal as different types of cornmeals are more ground than others.
    **If you use frozen blueberries, toss with 2 tablespoons flour before mixing in, and increase baking time to 45-50 minutes.
Instructions:
  1. Adjust oven rack to middle position and heat oven to 375 degrees Fahrenheit. Grease bottom and sides of light-colored 9-inch round cake pan, then dust pan with 1½ tablespoons cornmeal.
  2. Whisk flour, ¾ cup sugar, baking powder, salt, and remaining 1 cup cornmeal together in large bowl. Whisk milk, melted butter, and eggs together in second bowl (butter may form clumps; this is OK). Stir milk mixture into flour mixture until just combined. Stir in blueberries until just incorporated. Transfer batter to prepared pan and smooth top with rubber spatula. Sprinkle remaining 1 tablespoon sugar over top.
  3. Bake until golden brown and paring knife inserted in center comes out clean, 40 to 45 minutes. Let cornbread cool in pan on wire rack for 20 minutes. Run paring knife between cornbread and side of pan. Remove cornbread from pan and let cool on rack for 20 minutes. Serve warm.
Recipe from Cook's Country

Blueberry Cornbread

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