Hello everybody, it’s Jim, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, blueberry "double" corn bread. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Blueberry "Double" Corn Bread is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it is quick, it tastes delicious. They’re fine and they look wonderful. Blueberry "Double" Corn Bread is something which I have loved my whole life.

Here blueberries (or blackberries) and corn make a fun match. The sunny cornmeal batter comes together quickly and looks gorgeous on top of the deep-dark View image. Double Corn-Blueberry Cobbler. this link is to an external site that may or may not meet accessibility guidelines. See our top-rated recipes for Jiffy Double Corn CornBread.

To begin with this particular recipe, we have to prepare a few ingredients. You can have blueberry "double" corn bread using 11 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Blueberry "Double" Corn Bread:

1. Take 125 g flour (1 U.S. cup)
2. Make ready 125 g cornmeal (3/4 U.S. cup)
3. Make ready 2 Tbsp natural cane sugar (or your favorite)
4. Take 2 1/2 tsp baking powder
5. Make ready 1/2 tsp salt
6. Make ready 4 Tbsp (60 g) melted unsalted butter or canola oil
7. Make ready 240 ml milk or yogurt (1 U.S. cup)
8. Prepare 2 eggs
9. Prepare 60 g fresh or unthawed frozen corn (4-5 Tbsp)
10. Prepare 60 g frozen or fresh blueberries (5 Tbsp, I used frozen)
11. Take Baking pan: I used a 8 in (21 cm) round baking pan with 2 in (5 cm) high sides

This Double Pumpkin Cornbread from Good Housekeeping takes less than an hour and is made in one single skillet. If you love corn same as I do, this double corn sourdough bread recipe is for you. Cornbread Blueberry Fruit Cornmeal Grains Side Dish Breakfast Baking. More from Double Chocolate Malted Tart.

Instructions to make Blueberry "Double" Corn Bread:

1. Preheat oven to 200C/400F.
2. Mix flour, cornmeal, sugar, salt and baking powder in a large bowl.
3. In a separate bowl, whisk together the eggs and milk. If using oil instead of butter, mix that in now too.
4. Pour the egg & milk mixture into the flour. If using butter, pour in the melted butter now. Stir until combined.
5. In a small bowl, dust the corn and blueberries with a tablespoon of flour to help absorb the extra moisture.
6. Gently fold the corn and the blueberries into the batter.
7. Grease the baking pan with oil or butter. Pour the batter in and smooth out the top so it's level.
8. Bake for 25-30 minutes at 200C/400F, or until a skewer poked in the middle comes out clean. (A good sign is that the top is starting to turn golden brown) Depending on your oven and exact size of the pan, the time could differ so start checking after 20 minutes. Mine took almost 30 minutes in a 8 in (21 cm) cake pan with 2 in (5 cm) sides.
9. Let cool for a few minutes. Serve warm with soup, chili or works well as a breakfast bread!

Cornbread Blueberry Fruit Cornmeal Grains Side Dish Breakfast Baking. More from Double Chocolate Malted Tart. Cornbread makes a great side with any fall dish, so cooking it on the EGG just seems natural! Recipe adapted from Maple Leaf Duck Farms. Gluten Free Confetti Buttermilk Pancake Mix.

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