Ingredients for Blueberry Breakfast Cornbread Cook's Illustrated
- 1 1/2 cups all-purpose flour
- 1 cup yellow cornmeal
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon table salt
- 1 cup fresh blueberries
- 3/4 cup packed light brown sugar
- 1 cup frozen corn kernels, thawed
- 1 cup buttermilk
- 1/4 cup maple syrup
- 2 large eggs
- 1/4 cup (1/2 stick) unsalted butter, melted
- 2 tablespoons granulated sugar
- nonstick cooking spray
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How to Make Blueberry Breakfast Cornbread Cook's Illustrated
- Adjust oven rack to middle position and preheat oven to 400°F (200°C).
- Spray an 8-inch square baking dish with nonstick cooking spray.
- 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.
- Gently fold in 1 cup fresh or frozen blueberries. Set aside.
- 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.
- Add 2 large eggs and blend until well combined, about 5 seconds more.
- Make a well in the center of the dry ingredients. Pour the wet ingredients into the well.
- Using a rubber spatula, gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Add ¼ cup (½ stick) melted unsalted butter and fold until the dry ingredients are just moistened.
- Pour the batter into the prepared baking dish and smooth the top with a spatula.
- Sprinkle 2 tablespoons granulated sugar evenly over the batter.
- Bake for 25-35 minutes, or until a toothpick inserted into the center comes out clean and the cornbread is a deep golden brown.
- Let cool in the pan on a wire rack for 10 minutes.
- 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
