8.29.2010

Breakfast baking — blueberry cornbread


The baking bug got me this weekend — Saturday afternoon, to be exact. I wanted something with a crust, a bit of crumble, a piece of baked goodness that I could reheat and smear with butter for breakfast or a snack. After running errands all day I wasn't willing to make another trip to the grocery store, so a quick review of the pantry determined the menu.

The refrigerator contained a near empty quart of buttermilk, a half eaten container of my favorite Greek yogurt, a carton of eggs, and a pint of blueberries. Pantry staples flour, cornmeal, baking soda and salt were a given; combining all of the aforementioned ingredients resulted in Beth Hensperger's Yogurt Cornbread (with blueberries).

Without the berries, this would still be a nice cornbread. More cake-like than the cornbread I grew up with (or that described by my friend Kitty in her guest post), this bread is lightened with a cup of all-purpose flour, given rise with baking soda, moistened with egg, buttermilk and yogurt. The addition of blueberries transforms it from a lunch or dinner accompaniment to a breakfast-worthy treat. On Sunday morning, I toasted a slice in a cast-iron skillet and dabbed it with honey butter, which added the touch of sweetness I thought it needed to pass as breakfast food. With hot coffee and The New York Times, it was a wonderful way to start my day.


Blueberry Cornbread
Adapted from The Bread Bible
Makes one 8-inch cornbread

1 cup fine yellow cornmeal
1 cup all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
grated zest of 1 orange
2 large eggs
1/4 cup buttermilk
1 1/4 cups plain yogurt
1/4 cup corn oil (I used canola oil)
1 pint blueberries, rinsed

Preheat the oven to 425 degrees Fahrenheit. Thoroughly butter an 8-inch springform or deep cake pan and set aside.

Combine the cornmeal, flour, salt, baking soda, sugar and zest in a large bowl. In a separate bowl, whisk together the eggs, buttermilk and yogurt. Pour the wet ingredients into the dry and whisk together. Add the oil and blend to combine. Fold in the blueberries taking care not to over mix, then spoon the batter into the prepared pan.

Bake in the center of the oven for 25 minutes, or until a toothpick or cake tester inserted into the center comes out clean. Let stand for at least 15 minutes on a cooling rack before serving.

5 comments:

  1. Yum, I always focus on cornbreads more savory sides, that I've neglected its sweet potential. This corn bread sounds like such a treat.

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  2. Blueberry in cornbread? It sure look so yummie and tasty...Love the picture :-)

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  3. OysterCulture and Juliana -

    Thank you both for stopping by. I enjoyed this cornbread - I'm more a savory person than a sweets-lover - but I plan add another tablespoon (or 2) of sugar next time and see if it makes a difference.

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  4. scottandjane - It's baking time! Hope you are well.

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