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

Hey everyone, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, blueberry "double" corn bread. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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

Here blueberries (or blackberries) and corn make a fun match. The sunny cornmeal batter comes together quickly and looks gorgeous on top of the deep-dark View image. Double Corn-Blueberry Cobbler. this link is to an external site that may or may not meet accessibility guidelines.

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

The ingredients needed to make Blueberry "Double" Corn Bread:
  1. Prepare 125 g flour (1 U.S. cup)
  2. Prepare 125 g cornmeal (3/4 U.S. cup)
  3. Take 2 Tbsp natural cane sugar (or your favorite)
  4. Make ready 2 1/2 tsp baking powder
  5. Prepare 1/2 tsp salt
  6. Prepare 4 Tbsp (60 g) melted unsalted butter or canola oil
  7. Make ready 240 ml milk or yogurt (1 U.S. cup)
  8. Take 2 eggs
  9. Take 60 g fresh or unthawed frozen corn (4-5 Tbsp)
  10. Make ready 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

See our top-rated recipes for Jiffy Double Corn CornBread. Frozen corn enhances the texture and flavor of hearty cornbread without a lot of extra expense. Double Blueberry Muffins: proof you can never have too many blueberries. Forget dry cornbread: Ina's corn muffins come out moist and tender.

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!

Use fresh or frozen blueberries and a homemade or purchased crust for this classic blueberry pie recipe. The pie is finished with a simple glaze. Gently stir in fresh blueberries, dried blueberries, and almonds. In a small bowl whisk the buttermilk, egg, and vanilla to blend. Pour over dry ingredients and fold with a rubber.

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