Foto: RecipeGirlIngredients
16 servings
- 1 cup yellow cornmeal ((I prefer stone-ground for this recipe))
- 1 cup all purpose flour
- 1/4 cup granulated white sugar
- 1/4 cup packed light brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 large eggs
- 1¼ cups buttermilk
- 1 tablespoon vanilla extract
- 6 tablespoons (¾ stick) unsalted butter, (melted)
- 1½ cups fresh blueberries, (divided)
Steps
Preheat the oven to 325 degrees F. Spray an 8-inch square pyrex or metal pan with nonstick spray.
In a large bowl, whisk together the cornmeal, flour, sugars, salt, baking powder and baking soda.
In a small bowl, whisk together the eggs, buttermilk and vanilla. Add to the dry ingredients, then pour in the melted butter too. Mix just until incorporated (don't over-mix). Stir in 1 cup of the blueberries.
Pour the batter into the prepared pan. Scatter the remaining 1/2 cup of blueberries on top. Bake for 40 minutes, or until the edges turn golden and a toothpick inserted into the center comes out mostly clean.
Nutrition Facts
Macronutrients
Calories162
Source: RecipeGirl
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