Best-ever Maine Blueberry Corn Bread
By kathleen r. and kathleen r. from Woolwich Central School, Woolwich, Maine.
This hot homemade corn bread has a mouth-watering secret ingredient to keep it moist and tasty -- blueberries! You can use frozen blueberries to serve this year-round. This simple melding of flavors is absolutely delicious and sure to be a lasting favorite. Serve this amazing side dish with our Challenge Chili and fresh applesauce for a completely nutritious and delicious meal. It goes with everything!
Serving size: 6 oz
|From Saturated Fat||4.87%|
|Ingredient||6 servings||50 servings|
|whole wheat flour||cup/1||QT/2|
|yellow corn meal||cup/1||cups/5|
|vegetable oil||TBLSP/3||cup/2 1/4|
|milk, dry nonfat (reconstituted)||NONE||cups/6 1/2|
In the smaller serving recipe, we used buttermilk to decrease the oil and eggs. In the larger cafeteria setting, we used nonfat dry milk instead and did not need to add the baking soda.
In a large bowl, combine the dry ingredients and mix gently. (Flour, corn meal, baking powder and baking soda and salt .)
In a separate bowl, add the oil, honey and buttermilk and egg and mix until creamy. Add the dry ingredients until a lumpy batter forms. Gently fold in the blueberries.
In the six serving recipe, bake at 425 degrees for 20 minutes or until the bread is golden brown.
In the 50 serving recipe, bake in a 20 7/8" x 12 13/16" x 4" pan (or full size steam table pan) at 325 degrees in a preheated oven at convection setting for 20 minutes.