It's time to put an end to the debate about if sugar belongs in cornbread or not. It does. This recipe takes your typical savory side and turns it into a sweet treat. Celebrate the berries of the summer in a new dessert!
Ingredients
1 cup fine-ground cornmeal
1 ½ cup all purpose flour
¾ cup sugar
2 Tablespoons baking powder
¾ teaspoon kosher salt
2 large eggs
¾ cup melted butter
1 cup whole milk
2 cups blueberries, divided
1 lemon, juiced and zested
Get Your Ingredients from Forty Acres Fresh Market
Order a $20 Fruit Box and request lemon and blueberries (or other berries available)
Check for the latest information on Forty Acres Fresh Market produce stands and popup markets.
Directions
Preheat oven to 400
Grease a 10" cast-iron skillet with oil or butter. You can also line your pan with parchment paper
In a large bowl mix lemon juice, lemon zest and blueberries
In a medium bowl, whisk cornmeal, flour, sugar, baking powder, and salt to combine
In a large bowl, whisk eggs until combined, then whisk in butter and milk.
Using a rubber spatula, fold in dry ingredients until no streaks remain.
Using a rubber spatula, fold in dry ingredients until no streaks remain.
Pour half of batter into prepared pan. Sprinkle 1 cup blueberries over, then top with remaining batter and blueberries
Place cast-iron skillet in center of oven and bake 25 to 30 minutes
Let cool at least 15 minutes before serving.
*This recipe is adapted from Spiced Blog
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