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NES: Beautiful Blueberry Cornbread




Source of Recipe


"The New England Cookbook", by Brooke Dojny

1 1/4 cups all-purpose flour
plus
2 tablespoons all-purpose flour
3/4 cup yellow cornmeal
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons unsalted butter -- softened
3/4 cup sugar
2 eggs
1 cup whole or lowfat milk
3/4 cup fresh blueberries
or
3/4 cup frozen blueberries*

*If you are using frozen blueberries, do not thaw them before adding to the batter.

Preheat the oven to 400 degrees. Grease a 9-inch-square metal baking pan.

Combine 1 1/4 cups of the flour, the cornmeal, baking powder, and salt in a mixing bowl. Whisk thoroughly to sift and blend.

Using an electric mixer, beat the butter with the sugar in another bowl until smooth. Beat in the eggs, scraping the sides of the bowl as necessary, until well blended. With the mixer on low speed, add the flour mixture in two batches, alternating with the milk, and beat just until blended.

Toss the blueberries with the remaining 2 tablespoons of flour and fold them into the batter. Scrape into the prepared dish, smoothing the top. Bake until pale golden brown on top and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let the bread rest for 5 minutes before cutting into squares and serving hot.

Makes about 6 servings

Source: "The New England Cookbook", by Brooke Dojny

Categories: New England, Quick breads

Recipe typed for you by Judi Mae Phelps.