Blueberry Cornbreads - alive magazine

Name: Blueberry Cornbreads - alive magazine
Ingredients: 1 cup (250 mL) coarse ground cornmeal; 3/4 cup (180 mL) whole wheat pastry flour or all-purpose gluten-free flour blend; 2 tsp (10 mL) sugar; 1 Tbsp (15 mL) fresh thyme; 1/2 tsp (2 mL) salt; 2 tsp (10 mL) baking powder; 1/2 tsp (2 mL) baking soda; 2 large organic eggs; 1 cup (250 mL) buttermilk; 1/4 cup (60 mL) extra-virgin olive oil; 1 cup (250 mL) blueberries; 3/4 cup (180 mL) fresh or frozen corn kernels

www.alive.com

Blueberries add an unexpected jolt of fresh berry flavour to cornbread, making each bite that much more satisfying. By breaking out the muffin pan, you’ve got a…

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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Ingredients

1 cup (250 mL) coarse ground cornmeal
3/4 cup (180 mL) whole wheat pastry flour or all-purpose gluten-free flour blend
2 tsp (10 mL) sugar
1 Tbsp (15 mL) fresh thyme
1/2 tsp (2 mL) salt
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) baking soda
2 large organic eggs
1 cup (250 mL) buttermilk
1/4 cup (60 mL) extra-virgin olive oil
1 cup (250 mL) blueberries
3/4 cup (180 mL) fresh or frozen corn kernels