Blueberry Cornbread
James Carrier
Doug Case calls this cakelike cornbread with blueberries “easy comfort food,” and we had to agree. If you don’t have masa flour, increase the cornmeal to 1 1/3 cups.
How to Make It
Step 1
1
In a bowl, beat eggs, buttermilk, and butter to blend. In another bowl, mix flour, cornmeal, masa, sugar, baking powder, and salt.
Step 2
2
Stir flour mixture into egg mixture just until evenly moistened. Gently stir in berries. Spread level in a buttered 8-inch square pan.
Step 3
3
Bake in a 375° oven until a wooden skewer inserted into the center comes out clean, 20 to 25 minutes. Let cool 10 minutes, then cut into 9 squares.
Step 4
4
Nutritional analysis per piece.
Ingredients
2 large eggs
1 cup buttermilk
1/4 cup (1/8 lb.) butter, melted
2/3 cup all-purpose flour
2/3 cup yellow cornmeal
2/3 cup dehydrated masa flour (see note above)
1/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh blueberries, rinsed
Directions
Step 1
1
In a bowl, beat eggs, buttermilk, and butter to blend. In another bowl, mix flour, cornmeal, masa, sugar, baking powder, and salt.
Step 2
2
Stir flour mixture into egg mixture just until evenly moistened. Gently stir in berries. Spread level in a buttered 8-inch square pan.
Step 3
3
Bake in a 375° oven until a wooden skewer inserted into the center comes out clean, 20 to 25 minutes. Let cool 10 minutes, then cut into 9 squares.
Step 4
4
Nutritional analysis per piece.
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