Makes 9 servings
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.
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
In a bowl, beat eggs, buttermilk, and butter to blend. In another bowl, mix flour, cornmeal, masa, sugar, baking powder, and salt.
Stir flour mixture into egg mixture just until evenly moistened. Gently stir in berries. Spread level in a buttered 8-inch square pan.
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.
Nutritional analysis per piece.
- Amount Per Serving
- Calories 206Calories from Fat 31
- % Daily Value *
- Total Fat 7.1g11%
- Saturated Fat 3.7g19%
- Cholesterol 62mg21%
- Sodium 307mg13%
- Total Carbohydrate 31g11%
- Dietary Fiber 1.8g8%
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.