Blueberry "Double" Corn Bread
Blueberry "Double" Corn Bread

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, blueberry "double" corn bread. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Great recipe for Blueberry "Double" Corn Bread. A moist cornbread with whole corn, blueberries and a touch of sweetness. It's not overly sweet, so still goes well with soups and chili, but can also stand on it's own as breakfast bread or snack. A moist and delicious cornbread that is also healthy for you.

Blueberry "Double" Corn Bread is one of the most favored of recent trending meals on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look fantastic. Blueberry "Double" Corn Bread is something that I have loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can cook blueberry "double" corn bread using 11 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Blueberry "Double" Corn Bread:
  1. Take 125 g flour (1 U.S. cup)
  2. Make ready 125 g cornmeal (3/4 U.S. cup)
  3. Take 2 Tbsp natural cane sugar (or your favorite)
  4. Get 2 1/2 tsp baking powder
  5. Make ready 1/2 tsp salt
  6. Get 4 Tbsp (60 g) melted unsalted butter or canola oil
  7. Make ready 240 ml milk or yogurt (1 U.S. cup)
  8. Make ready 2 eggs
  9. Prepare 60 g fresh or unthawed frozen corn (4-5 Tbsp)
  10. Get 60 g frozen or fresh blueberries (5 Tbsp, I used frozen)
  11. Get Baking pan: I used a 8 in (21 cm) round baking pan with 2 in (5 cm) high sides

We like the rustic texture of medium- or coarse-ground cornmeal, but any type works. This may help the blueberries from sinking to the bottom while baking. Gently fold them into the batter. I chose to line the pan with foil so I could lift it out after baking and have less clean up.

Instructions to make Blueberry "Double" Corn Bread:
  1. Preheat oven to 200C/400F.
  2. Mix flour, cornmeal, sugar, salt and baking powder in a large bowl.
  3. In a separate bowl, whisk together the eggs and milk. If using oil instead of butter, mix that in now too.
  4. Pour the egg & milk mixture into the flour. If using butter, pour in the melted butter now. Stir until combined.
  5. In a small bowl, dust the corn and blueberries with a tablespoon of flour to help absorb the extra moisture.
  6. Gently fold the corn and the blueberries into the batter.
  7. Grease the baking pan with oil or butter. Pour the batter in and smooth out the top so it's level.
  8. Bake for 25-30 minutes at 200C/400F, or until a skewer poked in the middle comes out clean. (A good sign is that the top is starting to turn golden brown) Depending on your oven and exact size of the pan, the time could differ so start checking after 20 minutes. Mine took almost 30 minutes in a 8 in (21 cm) cake pan with 2 in (5 cm) sides.
  9. Let cool for a few minutes. Serve warm with soup, chili or works well as a breakfast bread!

Gently fold them into the batter. I chose to line the pan with foil so I could lift it out after baking and have less clean up. Combine corn muffin mix, sugar, salt and stir well to break up lumps. Or you can also use honey-flavored yogurt, and get much the same effect as when adding both sour cream and honey - thick, rich, delicious cornbread. How to Make Jiffy Cornbread Taste Better Double the Recipe.

So that’s going to wrap this up with this special food blueberry "double" corn bread recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!