Recipe

Mamoulia-inspired Blueberry Cornbread

Blueberry Cornbread with a Greek Twist

4.8 out of 5

This recipe combines the flavors of traditional Greek Mamoulia with the beloved Northeastern American cornbread. The result is a delightful fusion of cultures that brings together the sweetness of blueberries and the comforting texture of cornbread.

Dessert› Cookie› Mamoulia

European cuisine› Mediterranean cuisine› Balkan cuisine› Greek cuisine

Cuisine of the Americas› American cuisine› Northeastern American cuisines

Preparation time

15 minutes

Cooking time

25-30 minutes

Total time

40-45 minutes

Yields

8 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Nut-free, Soy-free, Peanut-free, Kosher

Allergens

Wheat, Dairy, Eggs

Not suitable for

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

Ingredients

In this adaptation, we have taken the traditional Greek Mamoulia and transformed it into a Northeastern American favorite, cornbread. By incorporating blueberries and adjusting the spices, we have created a unique fusion dish that combines the best of both cuisines. We alse have the original recipe for Mamoulia, so you can check it out.

1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
1 cup (150g) cornmeal 1 cup (150g) cornmeal
1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
1 tablespoon baking powder 1 tablespoon baking powder
1/2 teaspoon salt 1/2 teaspoon salt
1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
1 cup (240ml) milk 1 cup (240ml) milk
1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
2 large eggs 2 large eggs
1 cup (150g) fresh blueberries 1 cup (150g) fresh blueberries

Nutrition

Calories (kcal / KJ): 240 kcal / 1004 KJ
Fat (total, saturated): 8g, 1g
Carbohydrates (total, sugars): 38g, 14g
Protein: 5g
Fiber: 2g
Salt: 0.4g

Preparation

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

Tips & Tricks

For an extra burst of flavor, sprinkle some cinnamon sugar on top of the cornbread before baking.
Serve the 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 berries, such as raspberries or blackberries, for a variation of flavors.
Leftover cornbread can be toasted and enjoyed with butter or jam for a delicious breakfast treat.

Serving advice

Serve the Mamoulia-inspired Blueberry Cornbread warm or at room temperature. It can be enjoyed on its own as a snack or served as a side dish with soups, stews, or chili.

Presentation advice

Cut the cornbread into squares or wedges and arrange them on a serving platter. Dust the top with powdered sugar for an elegant touch. Garnish with a few fresh blueberries and a sprig of mint for a pop of color.