Friday, July 22, 2011

Johnny Bluecake (Blue Cornbread)



This is my favourite cornbread.  I've been making it
for many years, and this year decided to add blueberries
to it - a perfect combination! 

It keeps very well - up to a week refrigerated - and
toasts beautifully.  Great as a dinner accompaniment
or as breakfast or snack with honey or jam and/or cheese.

(Pictured above with Baked Salmon)

This recipe has 3 versions: Regular, Light and Lightest.
All versions keep well and toast well.

Johnny Bluecake (Blue Cornbread) - regular version

1/2 cup blue cornmeal
1 cup all-purpose flour
2 tsp baking powder
dash of salt
2 tbsp sugar
1/2 cup blueberries, dusted in flour

Combine above ingredients in bowl, and add:

2 eggs, slightly beaten with *1/4 cup oil
3 tbsp yogurt
*1/4 cup millk

Beat till combined; bake in buttered 9" pie plate
at 375 F for 30 minutes.

*Light version:

Replace the 1/4 cup oil with 2 tbsp oil and 2 tbsp applesauce,
and use only 1/4 cup milk.

*Lightest version:

Omit the oil entirely,
and use 1/2 cup plus 2 tbsp milk.

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