Cultured Blackberry Cornbread
From choclytcandy 14 years ago
- 25 minutes to make
- Serves 8
Hot and Spicy and Meatless 2 by Dave Dewitt, Mary Jane Wilan, and Melissa T. Stock. 1 8-inch cornbread
Ingredients
- 1 cup fine-grind blue cornmeal shopping list
- 1 cup unbleached all-purpose flour shopping list
- 2 tbs sugar shopping list
- 1/2 tsp salt shopping list
- 2 tsp New Mexican red chile powder shopping list
- 1/2 tsp baking soda shopping list
- Zest of one large orange shopping list
- 2 eggs shopping list
- 1/4 cup low-fat buttermilk shopping list
- 1 1/4 cups plain nonfat yogurt shopping list
- 1 1/2 cups rinsed blackberries shopping list
- 1/4 cup safflower oil shopping list
How to make it
- Preheat the oven to 425 degrees. In a large mixing bowl, combine the cornmeal, flour, sugar, salt, red chile powder, baking soda, and orange zest. Combine the mixture well, then set aside.
- In a smaller bowl, combine the eggs, buttermilk, and yogurt with a whisk. Add the wet mixture to the dry ingredients, and gently fold in the blackberries. Pour the oil over the top of the batter. Stir gently until all the ingredients are mixed. Be careful not to overmix.
- Pour the batter into a greased 8-inch springform pan. Bake for 20 or 25 minutes, until browned and firm to the touch. Let stand at least 15 minutes before serving.
People Who Like This Dish 2
- boosan21 Pleasant Valley, CT
- snowcat17 Milwaukee, WI
- choclytcandy Dallas, Dallas
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The Rating
Reviewed by 2 people-
LOVIN from the 'oven'... HIGH FIVE FORKS!!!
snowcat17
in Milwaukee loved it
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