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Sweet Corn Bread with Mixed Berries




Source of Recipe


Cooking Light






Recipe Introduction


9 servings





List of Ingredients



• Sauce:
  
• 1/2 cup fresh or thawed frozen raspberries
  
• 1/2 cup fresh or thawed frozen blueberries
  
• 1/2 cup fresh or thawed frozen blackberries
  
• 2 tbsp water
  
• 2 1/2 tsp granulated sugar
  
• Topping:
  
• 1 cup fresh raspberries
  
• 1 cup fresh blueberries
  
• 1 cup fresh blackberries
  
• 2 tbsp dark brown sugar
  
• 1/4 tsp orange-flower water (optional)
  
• 1/8 tsp grated orange rind
  
• Corn bread:
  
• 3/4 cup all-purpose flour
  
• 3/4 cup yellow cornmeal
  
• 1/3 cup granulated sugar
  
• 2 tsp baking powder
  
• 1/2 tsp salt
  
• 3/4 cup 2% reduced-fat milk
  
• 2 tbsp butter, melted
  
• 1 tbsp vegetable oil
  
• 1 large egg
  
• Cooking spray
  
• 1/2 cup frozen fat-free whipped topping, thawed
  






Instructions



1. To prepare sauce, combine the first 5 ingredients in a food processor; process until smooth. Strain berry mixture through a fine sieve over a bowl, reserving liquid; discard solids. Cover and chill.
   
2. To prepare topping, combine 1 cup each raspberries, blueberries, and blackberries in a large bowl. Add brown sugar, orange-flower water(if desired), and orange rind; toss gently to combine. Cover and chill.
   
3. Preheat oven to 425*.
   
4. To prepare corn bread, lightly spoon the flour and cornmeal into dry measuring cups, and level with a knife. Combine flour, cornmeal, 1/3 cup granulated sugar, baking powder, and salt in a large bowl, stirring with a whisk. Add milk, butter, oil, and egg, stir with a whisk.
   
5. Pour batter into an 8-inch square baking pan coated with cooking spray. Bake at 425* for 15 minutes or until corn bread is lightly browned and a wooden pick inserted in center comes out clean. Cool in pan 10 minuts on a wire rack; remove from pan. Cool completely on wire rack. Cut corn bread into 9 squares.
   
6. Spoon about 1 tablespoon sauce onto each of 9 plates, and top with 1 corn bread square. Top each corn bread square with about 1/4 cup fresh berry topping. Spoon about 1 tablespoon whipped topping over each serving.