Cornbread With Fresh Berries |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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From Sunset Magazine Summer 2004. I tucked this recipe away and forgot about it. In lieu of blueberries, I'm confident other berries would work successfully with this cornbread recipe, i.e.: strawberries, blackberries, raspberries, etc. Ingredients:
2 large eggs |
1 cup buttermilk |
1/4 cup butter, melted |
2/3 cup unbleached flour |
2/3 cup yellow cornmeal |
2/3 cup masa harina (read *note) |
1/4 cup sugar |
2 teaspoons baking powder |
1/2 teaspoon salt |
1 cup fresh blueberries, rinsed, coarsely chopped (or your favorite berries) |
Directions:
1. *NOTE: if masa harina is unavailable, increase the amount of cornmeal to 1 1/3 cups.
2. Preheat oven to 375 degrees. Butter a 8-inch square baking pan.
3. Beat the eggs, buttermilk and melted butter in bowl until well blended.
4. In a separate bowl or on a piece of wax paper, combine the flour, cornmeal, masa harina, sugar, baking powder and salt.
5. Stir the flour mixture into the egg mixture just until incorporated. Gently stir in the fresh berries.
6. Bake 20-25 minutes or just until toothpick inserted in center of cornbread comes out clean.
7. Let stand 10 minutes then cut into squares.
8. Serve warm.
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