Blueberry corn bread

  • Time cooking time: 50 min
  • Yield Makes: 1 loaf

Ingredients

    1 cup flour
    1 tablespoons baking powder
    1/2 teaspoon salt
    1 cup yellow cornmeal
    1/4 cup sugar
    1 cup milk
    1 large egg
    1/2 cup unsalted butter, softened
    1 cup blueberries

Preparation

    Preheat oven to 425 degrees.
    Butter one 9-inch by 5-inch by 3-inch loaf pans. In a medium bowl, combine flour, baking powder, salt, and sugar. Add cornmeal and blend well.
    In a separate bowl, combine and beat milk, egg, and butter.
    Pour the wet ingredients over dry mixture. Stir to blend. Fold in the blueberries.
    Pour batter into pans.
    Bake for about 50 minutes. Cool corn bread on rack for 10 minutes. Turn out onto rack to cool completely. Refrigerate wrapped for 2 days, or freeze for 2 weeks.
Notes
Show Notes

Related recipes - [Refresh page for more recipes]

The most recent recipes

See Only:

recipes In season - [Refresh page for more recipes]