Blueberry Breakfast Cornbread Cook's Illustrated Rezept

This irresistible Blueberry Breakfast Cornbread recipe, inspired by Cook's Illustrated, delivers a perfectly moist and tender crumb with bursts of juicy blueberries. Made with Quaker yellow cornmeal (or stone-ground for a rustic twist), this recipe is easy to follow and yields a beautiful golden-brown crust. Perfect for breakfast, brunch, or a delightful afternoon treat! Enjoy warm from the oven or reheat for later.

Vorbereitung 15 Min.
Kochzeit 45 Min.
Kalorien 185.8 kcal
Eiweiß 7g
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Blueberry Breakfast Cornbread Cook's Illustrated 52

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Zubereitung von Blueberry Breakfast Cornbread Cook's Illustrated

  1. Adjust oven rack to middle position and preheat oven to 400°F (200°C).
  2. Spray an 8-inch square baking dish with nonstick cooking spray.
  3. In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 cup Quaker yellow cornmeal, 4 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
  4. Gently fold in 1 cup fresh or frozen blueberries. Set aside.
  5. In a blender or food processor, combine ¾ cup packed light brown sugar, 1 cup thawed frozen corn kernels (or 1 cup fresh cooked corn kernels), 1 cup buttermilk, and ¼ cup maple syrup. Process until smooth, about 5 seconds.
  6. Add 2 large eggs and blend until well combined, about 5 seconds more.
  7. Make a well in the center of the dry ingredients. Pour the wet ingredients into the well.
  8. Using a rubber spatula, gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
  9. Add ¼ cup (½ stick) melted unsalted butter and fold until the dry ingredients are just moistened.
  10. Pour the batter into the prepared baking dish and smooth the top with a spatula.
  11. Sprinkle 2 tablespoons granulated sugar evenly over the batter.
  12. Bake for 25-35 minutes, or until a toothpick inserted into the center comes out clean and the cornbread is a deep golden brown.
  13. Let cool in the pan on a wire rack for 10 minutes.
  14. Invert the cornbread onto the wire rack, then turn it right side up and cool for another 10 minutes before cutting and serving.

Nutrition Information (Approximate per serving)

Sodium

6 g

Sugar

37g

Fat

19g

Carbs

9g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion For Large Groups Breads Breakfast Fruit Easy Quick Breads Berries Blueberries Taste Mood Sweet Number Of Servings 3 Steps Or Less

Häufig gestellte Fragen

Wie lange dauert die Zubereitung von Blueberry Breakfast Cornbread Cook's Illustrated?

Blueberry Breakfast Cornbread Cook's Illustrated dauert insgesamt etwa 60 Minuten – ungefähr 15 Minuten Vorbereitung und 45 Minuten Kochzeit.

Wie viele Kalorien hat Blueberry Breakfast Cornbread Cook's Illustrated?

Blueberry Breakfast Cornbread Cook's Illustrated hat etwa 185.8 Kalorien pro Portion, mit ungefähr 7 g Eiweiß, 9 g Kohlenhydraten und 10 g Fett.

Welche Zutaten brauche ich für Blueberry Breakfast Cornbread Cook's Illustrated?

Die wichtigsten Zutaten für Blueberry Breakfast Cornbread Cook's Illustrated sind Unbleached All Purpose Flour, Yellow Cornmeal, Baking Powder, Baking Soda, Table Salt, Fresh Blueberries. Die vollständige Liste mit Mengenangaben findest du oben.

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