Cooking in Season: Blueberries & Corn

By Lois Anne

Photo by Lois Anne

Two of my favorite foods are in abundance in August – Maine blueberries and fresh corn – double yum!! And there’s no better way to enjoy them together than in this luscious moist cornbread.

BLUEBERRY CORNBREAD

Ingredients:

1 cup cornmeal

1 cup all-purpose flour [I use a gluten-free flour mix or oat flour]

¼-½ cup sugar [depending on your taste]

1 tablespoon baking powder

1 teaspoon salt

⅔ cup milk [dairy or plant-based – I usually use soy or oat milk]

½ cup vegetable oil

2 eggs

1 ½ cups blueberries

1 cup fresh corn kernels [thawed frozen or drained canned corn also work]

Directions:

1. Preheat the oven to 400 degrees F (200 degrees C). Grease a 9-inch square baking dish.

2. Mix cornmeal, flour, sugar, baking powder, and salt together in a bowl. Beat milk, oil, and eggs together in a separate large bowl; stir in cornmeal mixture until just combined. Fold in corn & then blueberries; pour into the prepared baking dish.

3. Bake in preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.

Enjoy!!

~ Lois Anne

Good Tern Co-op member since 1981