Semi Sweet Bakery's Blueberry Cornbread - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 10 tablespoons melted unsalted butter, plus more for greasing
- 3 cups all-purpose flour
- 1 2/3 cups sugar
- 1 cup blue cornmeal
- 2 tablespoons baking powder
- 1 teaspoon salt
- 2 1/2 cups milk
- 2/3 cup vegetable oil
- 4 eggs
- 2 pints blueberries
Instructions
- Preheat oven to 325 degrees F. Butter up a 12-inch skillet liberally. Whisk together the flour, sugar, blue cornmeal, baking powder and salt in a bowl. Whisk together the milk, vegetable oil, 6 tablespoonsmelted butter. Whisk the wet ingredients into dry ingredients. Fold in 1 pint of the blueberries. Pour batter into the skillet and top with the remaining pint of blueberries. Bake until there is cracking on top and a skewer comes out clean, about 1 hour. Remove from the oven, poke multiple holes with the skewer and brush the remaining melted butter and let cool.
- NotesThis recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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