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Sweet Corn Bread with Mixed Berries and Berry Coulis

Source of Recipe


Cooking Light-7/02






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 tablespoons water
  
• 2 1/2 teaspoons granulated sugar
  
• Topping:
  
• 1 cup fresh raspberries
  
• 1 cup fresh blueberries
  
• 1 cup fresh blackberries
  
• 2 tablespoons dark brown sugar
  
• 1/4 teaspoon orange-flavored water (optional)
  
• 1/8 teaspoon grated orange rind
  
• Corn Bread:
  
• 3/4 cup all-purpose flour
  
• 3/4 cup yellow cornmeal
  
• 1/3 cup granulated sugar
  
• 2 teaspoons baking powder
  
• 1/2 teaspoon salt
  
• 3/4 cup 2% low-fat milk
  
• 2 tablespoons butter, melted
  
• 1 tablespoon 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 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-flavored water (if desired), and orange rind; toss gently to combine. Cover and chill.
   
   
3. Preheat oven to 425 degrees.
   
   
4. To prepare corn bread, lightly spoon flour 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 minutes on 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.
   
   
7. Yield: 9 servings. 218 cal, 5.6g fat, 4g pro, 38g carb, 2.5g fiber, 32mg chol, 1.2mg iron, 286mg sod, 106mg calc.