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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 9 |
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This is a delicious cake like cornbread with blueberries. Wonderful easy comfort food. Serve along side roasted meat, or chili. Great for brunch menus. Or my DH's favorite, smothered in butter and honey! Adapted from Sunset Magazine. Note - If you don't have masa flour, increase cornmeal to 1 1/3 cups. Ingredients:
2 large eggs |
1 cup buttermilk |
1/4 cup butter, melted |
2/3 cup all-purpose flour |
2/3 cup yellow cornmeal |
2/3 cup dehydrated masa corn flour (see note above) |
1/4 cup sugar |
1 1/2 teaspoons baking powder |
1/2 teaspoon salt |
1 cup fresh blueberries, rinsed |
Directions:
1. In a bowl, beat eggs, buttermilk, and butter to blend. In another bowl, mix flour, cornmeal, masa, sugar, baking powder, and salt.
2. Stir flour mixture into egg mixture just until evenly moistened. Gently stir in berries. Spread level in a buttered 8-inch square pan.
3. Bake in a 375°F oven until a wooden skewer inserted into the center comes out clean, 20 to 25 minutes. Let cool 10 minutes, then cut into 9 squares.
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