Blueberry Breakfast Cornbread double recipe

By mariannefeldman

Ingredients

• Opt: from The Best Blueberry Muffins:
• 3 cups ap flour (7 1/2 oz)
• 2 cups cornmeal (5 1/2 oz) (calls for Quaker yellow, i used whole grain)
• 4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon table salt
• 2 cups fresh blueberries (or unthawed frozen)
• 1/2 cup light brown sugar (1 3/4 oz)
• 1/2 cup white sugar (opt)
• 1 1/2 cups frozen corn, defrosted (3 1/2 oz) (can use fresh)
• 1 1/2 cups buttermilk (or add 1 tbs vinegar or lemon juice per cup milk or milk alternative & let sit 5 mins)
• 1/2 cup maple syrup
• 4 eggs
• 8 tablespoons (8 tbs=1 stick = 1/2 cup) unsalted butter, melted & cooled slightly (orig recipe calls for 16 tbs) (smart
• 4 tablespoons granulated sugar
• 8 tablespoons melted butter
• 1 cup sugar
• 1 teaspoon cinnamon
• OR
• 1 1/2 cups sugar
• 2 teaspoons lemon zest
• 1/2 cup lemon juice

Details

Servings 1

Preparation

Step 1

Pre heat oven to 400; prepare 9 x 13" pan

Whisk flour, cornmeal, baking powder, baking soda, salt til combined; add blueberries & toss to coat

In food processor or blender, process sugars, thawed corn kernels, buttermilk & maple syrup 5 seconds; add eggs & process til combined, 5 seconds more

Barely fold wet into dry ingred, add melted butter & fold til just moistened;

Pour into pan; sprinkle with granulated sugar

Bake til golden brown & toothpick in center comes out clean, about 25 - 35 mins

Cool on wire rack

OPT: from "the best blueberry muffins":
while cooling:
melt 8 tbs butter, brush on; sprinkle with 1 cup sugar mixed with 1 tsp cinnamon
OR brush with 1 1/2 cup sugar mixed with 2 tsp lemon zest + 1/2 cup lemon juice