Blueberries 'n' Cream Cornbread with Sweet Honey Butter

Posted: Wednesday, July 25, 2007

1 cup all-purpose flour; less 1 tablespoon for coating blueberries

1 cup yellow or white cornmeal

cup blueberries

cup sugar

1 tablespoon baking powder

Pinch salt

2 eggs, lightly beaten

1 cup heavy cream

1 teaspoon vanilla cup vegetable oil honey

Preheat oven to 400 degrees. Grease an 8 or 9-inch square baking pan. In a mixing bowl, stir the flour, cornmeal, sugar, baking powder and salt to blend. Mix in eggs, cream, vanilla, oil and honey. Coat blueberries with reserved tablespoon of flour and gently fold into cornmeal mixture. Pour batter into prepared pan and bake for 20-25 minutes or until cornbread tests done. Serve with honey butter.

Sweet Cream Honey Butter

1 cup (two sticks) softened sweet cream butter

cup honey

In a small mixing bowl, cream together the butter and honey until well blended. Store butter in refrigerator, but allow to soften before using on cornbread, biscuits, pancakes, waffles and more.

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