Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, blueberry "double" corn bread. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Blueberry "Double" Corn Bread is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Blueberry "Double" Corn Bread is something that I’ve loved my entire life.

Here blueberries (or blackberries) and corn make a fun match. The sunny cornmeal batter comes together quickly and looks gorgeous on top of the deep-dark View image. Double Corn-Blueberry Cobbler. this link is to an external site that may or may not meet accessibility guidelines.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have blueberry "double" corn bread using 11 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Blueberry "Double" Corn Bread:

1. Get 125 g flour (1 U.S. cup)
2. Take 125 g cornmeal (3/4 U.S. cup)
3. Get 2 Tbsp natural cane sugar (or your favorite)
4. Get 2 1/2 tsp baking powder
5. Make ready 1/2 tsp salt
6. Get 4 Tbsp (60 g) melted unsalted butter or canola oil
7. Take 240 ml milk or yogurt (1 U.S. cup)
8. Take 2 eggs
9. Get 60 g fresh or unthawed frozen corn (4-5 Tbsp)
10. Prepare 60 g frozen or fresh blueberries (5 Tbsp, I used frozen)
11. Make ready Baking pan: I used a 8 in (21 cm) round baking pan with 2 in (5 cm) high sides

Looking for an easy cornbread recipe? This Double Pumpkin Cornbread from Good Housekeeping takes less than an hour and is made in one single skillet. This recipe for Keto Blueberry Pie features fresh blueberry filling and has a double crust the perfect fresh berry pie for anyone watching their carbs. She's written Essential Keto Bread and Essential Keto Desserts.

Instructions to make Blueberry "Double" Corn Bread:

1. Preheat oven to 200C/400F.
2. Mix flour, cornmeal, sugar, salt and baking powder in a large bowl.
3. In a separate bowl, whisk together the eggs and milk. If using oil instead of butter, mix that in now too.
4. Pour the egg & milk mixture into the flour. If using butter, pour in the melted butter now. Stir until combined.
5. In a small bowl, dust the corn and blueberries with a tablespoon of flour to help absorb the extra moisture.
6. Gently fold the corn and the blueberries into the batter.
7. Grease the baking pan with oil or butter. Pour the batter in and smooth out the top so it's level.
8. Bake for 25-30 minutes at 200C/400F, or until a skewer poked in the middle comes out clean. (A good sign is that the top is starting to turn golden brown) Depending on your oven and exact size of the pan, the time could differ so start checking after 20 minutes. Mine took almost 30 minutes in a 8 in (21 cm) cake pan with 2 in (5 cm) sides.
9. Let cool for a few minutes. Serve warm with soup, chili or works well as a breakfast bread!

Her lifework aims to encourage people to be whole in spirit, mind, and body. There's quite a debate going at our earlier post about sweet versus savory cornbread. It seems like many of you feel strongly about the matter! The addition of buttermilk gives the bread a tender crumb and a slight tang, the dried tomatoes add a salty edge, and the corn kernels reinforce the taste of. Frozen corn enhances the texture and flavor of hearty cornbread without a lot of extra expense.

So that’s going to wrap it up for this special food blueberry "double" corn bread recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!