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Blueberry Cornbread
Send to friendWelcome new neighbors or round off your Sunday dinner with this great addition. While blueberries are great, other berries will work equally well and give your recipe a beautiful look.
Prep Time
Yield
Ingredients
- 1 1⁄2 c thrive white flour
- 1 c thrive cornmeal
- 2 t thrive baking powder
- 1⁄4 t thrive baking soda
- 1⁄2 t thrive iodized salt
- 1⁄4 c thrive brown sugar
- 3⁄4 c thrive freeze dried sweet corn, reconstituted
- 1⁄4 c buttermilk
- 1⁄4 c maple syrup
- 2 thrive whole eggs, prepared
- 2 T thrive white sugar
- 1 c thrive freeze dried blueberries, reconstituted and well-drained
- 8 T butter, melted
Instructions
* Preheat oven to 400 degrees and adjust oven rack to the middle position. Spray an 8" baking dish with non-stick cooking spray.
* Whisk flour, cornmeal, baking powder, baking soda, and salt in a medium bowl until combined. Add well-dried blueberries and toss well. Set bowl aside.
* In food processor or blender, combine brown sugar, corn kernels, buttermilk, and maple syrup. Add eggs and process until well combined. NOTE: There will still be lumps of corn in the mixture.
* Make a well in the middle of the dry ingredients using a rubber spatula. Pour the wet ingredients into the well and begin folding the wet and dry ingredients together.
* Add melted butter and continue to fold until the dry ingredients are all lightly moistened.
* Pour batter into the greased baking dish and smooth the surface with a rubber spatula. Sprinkle granulated sugar over the batter.
* Bake until the bread is a deep golden color, about 25-30 minutes. Cool on a wire rack for 10 minutes.
Comments
Taste treat
I have never tried making cornbread, but I decided to make this for the UVU "What women want" show for taste testing for the Thrive brands. Of course I had to try some out before I took it to the show. Big sucess, I was told I better put it away or there wouldn't be any left to take with me.