Recipes

BLUEBERRY CORNBREAD

INGREDIENTS:

1 1/2 cups THRIVE Flour

1 cup THRIVE Cornmeal

2 tsp. THRIVE Baking Powder

1/4 tsp. THRIVE Baking Soda

1/2 tsp. THRIVE Iodized Salt

1 cup THRIVE Blueberries (reconstituted)

1/4 cup THRIVE Brown Sugar

3/4 cup THRIVE Sweet Corn (reconstituted)

1/4 cup buttermilk

1/4 cup Maple syrup

2 eggs (using THRIVE Whole Eggs)

8 Tbs. butter (using THRIVE Butter Powder)

2 Tbs. THRIVE Sugar

PREPARATION:

Prepare the oven by turning it to 400 degrees and adjusting the oven rack to the middle position. Spray an 8 inch baking dish to prevent the bread from sticking. Whisk flour, cornmeal, baking powder, baking soda, and salt in medium bowl until combined. Add blueberries and toss well. Set bowl aside. In food processor or blender mix together brown sugar, thawed 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 the melted butter and continue to fold until the dry ingredients are all lightly moistened. Pour the batter into the baking dish and smooth the surface with a rubber spatula. Sprinkle the granulated sugar over batter. Bake until the bread is a deep golden color, about 25-30 minutes. Cool on a wire rack for 10 minutes.