With Sweet Dreams and Even Sweeter Days

Monday, June 25, 2012

Blueberry Corn Bread

I've already made it clear that I'm a big snacker.

I've never done well with big meals and would prefer to have something small every few hours throughout the day than three big meals any day.

My snack cravings in life have always stemmed on the side of salty.

Pretzels, soft pretzels, chips, crackers over cookies or candy most days.

But when a snack can meet somewhere in the middle, and run the line of sweet and savory in good balance, that's when I know I've found something really great.


I've been dreaming of this blueberry corn bread since I saw the recipe floating around on the internet sometime last year.  And when fresh blueberries finally came into season again, I knew it was time to make it happen.



I baked mine up in miniature loaf pans because 1.) they're cute and 2.) it let me justify eating more than a few slices throughout the day (not that I wouldn't have found reason otherwise).  An 8x8 or 9x9 pan would do the trick equally as well.


Savory with a burst of sweet.  Perfect for any summertime snack.  Or meal if you're me.  Served warm with a big pat of butter.  Glorious.

I'm not sure if frozen blueberries would work if you'd like to try this out of season, but roll up your sleeves and try!  And be sure to let me know how it goes if you do.

But for now,


it honestly couldn't get any better.

Enjoy.


Blueberry Corn Bread
Servings: 4 miniature loaf pans or 1 8x8 pan

Ingredients:
- 2/3 cup flour
- 1 1/3 cup cornmeal
- 1/4 cup sugar
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1 cup buttermilk
- 1/4 cup unsalted butter, melted
- 1 cup fresh blueberries, rinsed

Directions:
Preheat oven to 375 degrees F. Grease either an 8x8 square baking pan or 4 miniature loaf pans.
In a bowl, combine flour, cornmeal, sugar, baking powder and salt; whisking lightly.
In another bowl, whisk together eggs, buttermilk and butter. Add to the dry ingredients and stir just until just combined. Gently stir in berries.  Pour into pan (or pans) and spread evenly with a spatula.  Dot with a few extra berries on top if desired.  Bake for 20-25 minutes or until a cake tester comes out with very few crumbs attached.  Cool on a wire rack for 10-15 minutes.  Cut and serve warm, preferably with some butter. :)


Recipe adapted from: Sweet Pea's Kitchen


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