Recipe
Mamoulia-inspired Blueberry Cornbread
Blueberry Cornbread with a Greek Twist
4.5 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.
Metadata
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.
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1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
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1 cup (150g) cornmeal 1 cup (150g) cornmeal
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1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
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1 tablespoon baking powder 1 tablespoon baking powder
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1/2 teaspoon salt 1/2 teaspoon salt
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1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
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1 cup (240ml) milk 1 cup (240ml) milk
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1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
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2 large eggs 2 large eggs
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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
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1.Preheat the oven to 375°F (190°C) and grease a 9-inch square baking pan.
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2.In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, cinnamon, and nutmeg.
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3.In a separate bowl, whisk together the milk, vegetable oil, and eggs until well combined.
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4.Pour the wet ingredients into the dry ingredients and stir until just combined.
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5.Gently fold in the blueberries.
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6.Pour the batter into the prepared baking pan and smooth the top.
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7.Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
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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.
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