Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, blueberry "double" corn bread. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Blueberry "Double" Corn Bread is one of the most well liked of current trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Blueberry "Double" Corn Bread is something that I have loved my entire life. They are nice and they look wonderful.
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. We have a while before blueberry season ends.
To begin with this recipe, we must prepare a few components. You can have 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:
- Get 125 g flour (1 U.S. cup)
- Prepare 125 g cornmeal (3/4 U.S. cup)
- Make ready 2 Tbsp natural cane sugar (or your favorite)
- Get 2 1/2 tsp baking powder
- Make ready 1/2 tsp salt
- Prepare 4 Tbsp (60 g) melted unsalted butter or canola oil
- Get 240 ml milk or yogurt (1 U.S. cup)
- Make ready 2 eggs
- Get 60 g fresh or unthawed frozen corn (4-5 Tbsp)
- Make ready 60 g frozen or fresh blueberries (5 Tbsp, I used frozen)
- Make ready Baking pan: I used a 8 in (21 cm) round baking pan with 2 in (5 cm) high sides
How To Store Almond Flour Blueberry Bread. Store keto lemon blueberry bread in an airtight container. Line a muffin pan with paper liners (don't skip the liners or the blueberries will stick to the pan). Combine the milk and lemon juice.
Instructions to make Blueberry "Double" Corn Bread:
- Preheat oven to 200C/400F.
- Mix flour, cornmeal, sugar, salt and baking powder in a large bowl.
- In a separate bowl, whisk together the eggs and milk. If using oil instead of butter, mix that in now too.
- Pour the egg & milk mixture into the flour. If using butter, pour in the melted butter now. Stir until combined.
- In a small bowl, dust the corn and blueberries with a tablespoon of flour to help absorb the extra moisture.
- Gently fold the corn and the blueberries into the batter.
- Grease the baking pan with oil or butter. Pour the batter in and smooth out the top so it's level.
- 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.
- Let cool for a few minutes. Serve warm with soup, chili or works well as a breakfast bread!
In a large bowl, cream butter or margarine with sugar. Beat in eggs and lemon flavoring. Mix in milk and flour mixture alternately in three parts, starting with the milk. Combine corn muffin mix, sugar, salt and stir well to break up lumps. Coat pans, baking sheets and griddles lightly with nonstick spray.
So that is going to wrap it up with this special food blueberry "double" corn bread recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
