Monday, January 12
Breakfast Blueberry Cornbread
Yes, you read that right cornbread and blueberries. They actually make a wonderful combination when baked together. The sweetness of the cornbread and slight tartness of blueberries come together in this perfect make ahead breakfast idea!
Full time 45 (includes cooling time)
1 cup fresh blueberries (frozen can be used if thawed)
1/2 cup cornmeal
1/2 cup flour
1/3 cup milk
1/4 cup vegetable oil
1/4 cup plus 1 tbsp sugar
1 1/2 tsp baking powder
1/2 tsp salt
Preheat oven to 400 and place a 8" baking dish or cast iron inside while preheating.
In a mixing bowl combine cornmeal, flour, 1/4 cup sugar, baking powder, and salt. Whisk until mixture is evenly combined.
Add in egg, milk, and oil. Mixing just until batter comes together.
Fold in blueberries.
Once oven is preheat, carefully remove baking dish/cast iron and set on heat resistant surface.
Spray lovingly with cooking spray and pour in batter.
Sprinkle across 1 tbsp sugar and return to oven.
Bake 10-15 minutes or until even and golden in color.
Remove from oven and allow to cool in pan at least 8-10 minutes before turning out.
Turn out of pan and allow to cool on a wire rack 5 minutes before serving.