Sunday, October 24, 2010

Sweet Corn and Blueberry Corn Bread

Do I hear trumpets blaring in the background? I should! Because this recipe should be introduced with great fanfare. What a tremendous surprise -- to cook and guest alike. Blueberries? In cornbread? To be eaten with the entree?

Rest assured, everyone - this is delish. And, was such the hit at my neighborhood chili cook-off this week that they created a cornbread category just for this. So, let's hear the trumpets again as I bring you:

Sweet Corn and Blueberry Corn Bread
Canadian Living, August 2008

1 1/4 c cornmeal
1 c flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c corn, cooked or thawed, in kernels
1/4 c brown sugar
1 c buttermilk
2 eggs
1/2 c butter, melted
1 1/4 c blueberries (using frozen is just fine)
2 tsp sugar (I used turbinado)

Whisk together flour, cornmeal, baking soda, baking powder and salt.

In a food processor or blender, puree the corn kernels with the brown sugar until lumpy. Add buttermilk and eggs. Puree to combine.

Make a well in the flour mixture. Pour in corn mixture and stir until just combined.

Fold in butter. Fold in blueberries.

Pour into a greased 9" glass pie plate, smoothing the top. Sprinkle with sugar.

Bake at 375 until deep golden and cake tester inserted comes out clean -- about 30-35 minutes. Cool on rack.

1 comment:

Holly Tompkins said...

Totally making this! Yum!