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  • Blueberry Cornbread

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  • 2 cups blueberries
    1 cup, plus 1 teaspoon all-purpose flour, divided
    1 cup yellow corn meal
    1/4 cup dark-brown sugar, packed
    1 tablespoon baking powder
    1 teaspoon salt
    Grated zest of 2 oranges
    1 large egg, lightly beaten
    1 cup milk (see note)
    1/3 cup vegetable oil, plus more for preparing pan
    In a small bowl, toss the blueberries with the 1 teaspoon flour. Set aside.
    Preheat oven to 400 F. Grease an 8-inch, square baking pan with some of the vegetable oil. (Add just enough to grease pan or, if you prefer a fried texture to cornbread's exterior, add 2 tablespoons.) Place greased pan in preheating oven.
    In a medium bowl, mix the 1 cup flour, corn meal, brown sugar, baking powder, salt and orange zest. Crumble mixture between your fingers to evenly distribute orange zest. Set aside.
    In a small bowl, whisk the egg, milk and 1/3 cup oil. Pour milk mixture into flour mixture; stir just until blended. Gently stir in blueberries.
    Remove hot pan from oven. Pour batter into hot pan, taking care to evenly distribute blueberries. Bake until wooden pick inserted in center comes out clean, about 20 to 25 minutes.
    Makes 9 to 12 servings.
    NOTE: For a more pronounced orange flavor, substitute freshly squeezed orange juice for 1/4 cup of the milk.
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