My huge blogging backlog is actually coming in handy right now! With all of the moving preparations it’s been crazy around here. The movers are booked for later this month and it looks like a hurricane came and hit our flat. There are piles of stuff everywhere. It’s surprising how much stuff I had crammed in 600 square feet and I must have thrown away 15 bags of junk and rubbish! I’ve already sold my Kitchenaid and some of my other electrical equipment. My posts for the next month or two will probably be easy one bowl or no bake recipes.
I made this cornbread all the way back in May. At the time it was actually still kinda cold. Cold enough that I made one big batch of chili. I always like to make cornbread to go with it. I’m sure there will be many many more chili and cornbread adventures when we’re in New England. I will most likely be freezing my buns off straight away!
Much to Alex’s dismay I like to experiment with different kinds of cornbread. He likes a classic version, I do too, but I hate eating the same thing all the time. I’ve made a honey cornbread and a rosemary cornbread recently so I decided to try out a fruity version. It’s more suited to breakfast than to chili but fruit and cornbread are definitely a match made in heaven.
1 1/2 cups flour
2/3 cup sugar
1/2 cup cornmeal
1 tbs baking powder
1/2 tsp salt
1 1/4 cups milk
1/2 cup vegetable oil
4 tbs butter, melted
1 cup fresh or frozen blueberries
- Preheat the oven to 350 F/180 C and grease a 8x8 inch pan. In a medium bowl whisk together the flour, sugar, cornmeal, baking powder and salt.
- In a large bow whisk together the milk, eggs, oil and melted butter. Add the dry ingredients to the wet ingredients and stir until combined. Stir in the blueberries and pour the batter into the prepared pan. Spread the batter until it's evenly distributed.
- Bake for 30 minutes until golden brown. Cut into squares once cool.
adapted from Paula Deen