Name: Blueberry Johnnycakes with Maple Syrup
Yield: Serves 8
Ingredients: 2 cups yellow cornmeal; 1 cup all purpose flour; 1/2 cup sugar; 1 tablespoon baking powder; 3/4 teaspoon salt; 1/2 cup (stick) chilled butter, diced; 1 1/2 cups milk; 3 large eggs; 2 cups frozen blueberries, unthawed; Warm maple syrup

Recipe information

Yield
Serves 8

Ingredients

2 cups yellow cornmeal

1 cup all purpose flour

1/2 cup sugar

1 tablespoon baking powder

3/4 teaspoon salt

1/2 cup (stick) chilled butter, diced

1 1/2 cups milk

3 large eggs

2 cups frozen blueberries, unthawed

Warm maple syrup

Preparation

Step 1
Preheat oven to 400°F. Butter bottom of 13x9x2-inch baking pan. Mix first 5 ingredients in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Beat milk and eggs in large bowl to blend. Stir in cornmeal mixture. Mix in blueberries. Transfer batter to prepared pan.
Step 2
Bake until tester inserted into center of corn bread comes out clean, about 25 minutes. Cut into large squares and serve warm with maple syrup.

TagsCornbread Bread New England American Cornmeal Flour Blueberry Berry Fruit Side Breakfast Brunch Nut Free Vegetarian Easy Quick Baking Food Processor Summer Bon Appétit

Recipe notes

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