Zutaten für Summer Berry Cornbread Pudding
- Polenta
- Flour
- ½ teaspoon baking soda
- ½ cup sugar
- 1 cup mixed summer berries (strawberries, blueberries, raspberries, etc.)
- Buttermilk
- 1 large egg
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Zubereitung von Summer Berry Cornbread Pudding
- Preheat oven to 325°F (160°C). Grease an 8x8 inch baking pan with cooking spray.
- In a large bowl, whisk together the dry ingredients: 1 ½ cups cornmeal, ½ cup all-purpose flour, ½ cup sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt.
- Gently fold in 1 cup of your favorite summer berries (fresh or frozen).
- In a separate bowl, whisk together the wet ingredients: 1 cup milk (dairy or non-dairy), 1 large egg, ¼ cup melted unsalted butter (or vegan butter substitute), 1 teaspoon vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Pour the batter into the prepared baking pan and bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean. If the top begins to brown too quickly, loosely cover with foil.
- Let cool slightly before serving. Enjoy warm with a dollop of custard or a splash of milk.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
29g
Fat
2g
Carbs
7g
