New England-inspired Blueberry Cornbread

Recipe

New England-inspired Blueberry Cornbread

Blueberry Cornbread Delight: A Taste of New England

4.2 out of 5

Indulge in the flavors of New England with this delightful twist on the classic Greek dish, Fanouropita. Our New England-inspired Blueberry Cornbread combines the sweetness of blueberries with the comforting texture of cornbread, creating a mouthwatering treat that pays homage to the region's culinary traditions.

Jan Dec
Dessert› Cake› Fanouropita
European cuisine› Mediterranean cuisine› Balkan cuisine› Greek cuisine
Cuisine of the Americas› American cuisine› Northeastern American cuisines› Cuisine of New England

Preparation time

10 minutes

Cooking time

25-30 minutes

Total time

35-40 minutes

Yields

8 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Nut-free, Soy-free, Peanut-free, Lactose-free

Allergens

Wheat, Eggs, Milk

Not suitable for

Vegan, Gluten-free, Dairy-free, Egg-free, Paleo

Ingredients

In this adaptation, we have replaced the traditional ingredients of Fanouropita with New England-inspired elements. Instead of using the usual Greek flavors and spices, we have incorporated the sweetness of blueberries and the comforting texture of cornbread, which are popular ingredients in New England cuisine. This adaptation brings a fresh and unique twist to the original dish, while still maintaining its essence. We alse have the original recipe for Fanouropita, so you can check it out.

Nutrition

  • Calories (kcal / KJ): 220 kcal / 920 KJ
  • Fat (total, saturated): 7g, 1g
  • Carbohydrates (total, sugars): 35g, 14g
  • Protein: 4g
  • Fiber: 2g
  • Salt: 0.4g

Preparation

  1. 1.
    Preheat the oven to 375°F (190°C) and grease a 9-inch square baking pan.
  2. 2.
    In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
  3. 3.
    In a separate bowl, whisk together the milk, vegetable oil, and eggs until well combined.
  4. 4.
    Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. 5.
    Gently fold in the blueberries.
  6. 6.
    Pour the batter into the prepared baking pan and spread it evenly.
  7. 7.
    Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  8. 8.
    Allow the cornbread to cool for a few minutes before slicing and serving.

Treat your ingredients with care...

  • Blueberries — Make sure to gently fold in the blueberries to avoid crushing them and distribute them evenly throughout the batter.

Tips & Tricks

  • For an extra burst of flavor, sprinkle some cinnamon on top of the batter before baking.
  • Serve the Blueberry Cornbread warm with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert.
  • If fresh blueberries are not available, you can use frozen blueberries. Just make sure to thaw and drain them before adding to the batter.
  • Experiment with different types of cornmeal, such as stone-ground or medium-grind, to vary the texture of the cornbread.
  • To make the cornbread more savory, you can add a handful of shredded cheddar cheese to the batter.

Serving advice

Serve the Blueberry Cornbread as a dessert or a sweet treat alongside a cup of tea or coffee. It can also be enjoyed as a breakfast dish or a snack.

Presentation advice

To enhance the presentation, dust the top of the cornbread with powdered sugar before serving. You can also garnish with a few fresh blueberries and a sprig of mint.

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