Background:
After we first made the delicious flour tortillas previously posted, I really wanted to try making corn tortillas. However, this turned out to be much more difficult than the flour tortillas, and not as tasty (in our opinion). Thus began a quest to find other recipes that use some of the 5 lbs. of masa corn flour we bought for the corn tortillas.
The recipe for the blueberry cornbread is from food.com.
Note:
We did not have buttermilk, so I used 1 Tbsp. of lemon juice with enough milk to make a cup. I was supposed to let them sit together 5-10 minutes and then stir before using, but forgot - oops... However, this did not seem to matter as I let the wet ingredients sit mixed while I got the dry ingredients ready.
Result:
Tasty cornbread that is gritty but not dry, with blueberry deliciousness in every bite! We would definitely make this again.
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| Final Product - with a couple of pieces taken out. |
22 July 2012: Addendum from Caroline! After about three days this started to go bad, so we would recommend making this only if you intend to finish it quickly.
Was it in the fridge, or were you keeping it in the counter? Just curious, because I could never finish a pan that size in three days (although we have neighbors who I'm sure would love some of our extras...).
ReplyDeleteAlso, "I'm a fruit bat"???
It was out on the counter because I was afraid it'd dry out in the fridge; the leftover corn flour pancakes had developed a different texture after a day in the fridge and had dried out a little. Also, for reference, we used an 8"x8" pan for this.
DeleteThe fruit bat thing is just because fresh fruit is so darned tasty (it even rivals my affinity for ice cream and other frozen desserts). We just use that particular tag for whenever we post about something that uses fruit!