Side Pannel
Blueberry Corn Bread (Or Raspberry)
Blueberry Corn Bread (Or Raspberry)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Breads
Ingredients List
- 3/4 c Butter, at room temperature
- 1 c Sugar
- 3 lg Eggs
- 1 1/2 c Coarse-grind yellow cornmeal
- 2 c Unbleached all-purpose flour
- 1 tb Baking powder
- 1/2 ts Salt
- 2 c Milk
- 1 c Blueberries
Directions
** Any berries can be used. Raspberries are great.
1. Preheat an oven to 375 degrees. Position a rack in the middle of the
oven. Grease a 9- or 10-inch square baking pan.
2. Combine the butter and sugar in a mixing bowl. Using an electric mixer
cream together until smooth and fluffy. Beat in the eggs until thoroughly
blended, then beat in the cornmeal.
3. Sift together the flour, baking powder and salt into a bowl. Alternately
mix the dry ingredients and the milk into the creamed ingredients. Gently
fold in the blueberries.
4. Turn the mixture into the prepared pan. Place in the oven and bake until
lightly browned and a cake tester inserted in the center comes out clean,
40 to 50 minutes. Cool slightly on a wire rack before serving.
1. Preheat an oven to 375 degrees. Position a rack in the middle of the
oven. Grease a 9- or 10-inch square baking pan.
2. Combine the butter and sugar in a mixing bowl. Using an electric mixer
cream together until smooth and fluffy. Beat in the eggs until thoroughly
blended, then beat in the cornmeal.
3. Sift together the flour, baking powder and salt into a bowl. Alternately
mix the dry ingredients and the milk into the creamed ingredients. Gently
fold in the blueberries.
4. Turn the mixture into the prepared pan. Place in the oven and bake until
lightly browned and a cake tester inserted in the center comes out clean,
40 to 50 minutes. Cool slightly on a wire rack before serving.
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
