Several years ago, I prepared a cookbook of recipes that I had tried successfully and wanted to share with friends who cook. Some people did not get a copy of the book because cooking is not one of their interests. The president is their personal chef.
This morning, I prepared what is one of our favourite recipes at this time of year. I try to make a number of these and freeze some so that we can remember this time of year when berries is not so abundant.
I am copying the recipe for those people who do love to cook and explore new tastes. This recipe is very easy which is one of the positives, as well as the fact that it tastes very good and is good for you.
Enjoy.
This morning, I prepared what is one of our favourite recipes at this time of year. I try to make a number of these and freeze some so that we can remember this time of year when berries is not so abundant.
I am copying the recipe for those people who do love to cook and explore new tastes. This recipe is very easy which is one of the positives, as well as the fact that it tastes very good and is good for you.
Enjoy.
Blueberry Cornbread
This excellent recipe is adapted from The Blueberry Connection by Beatrice Ross Buszek. Serve it slightly warm for brunch or wrap it up and take it on a picnic.
1 cup cornmeal
1 ½ cups sifted all purpose flour
1/3 cup sugar
2 tsp baking powder
¼ tsp salt
2 eggs beaten
1 ½ cups milk
¼ cup melted butter
1 cup blueberries, washed and drained
Place cornmeal in a bowl and sift in dry ingredients. Stir to combine. Mix together beaten eggs, milk and melted butter. Add to dry ingredients and stir to blend. Fold in blueberries. Bake in a greased bread pan at 375o F for 25 minutes. It can also be made in an electric frying pan. Grease frying pan and preheat to 250o F. Pour in batter, cover and cook with the vent open for 25 to 35 minutes.
Makes 1 loaf
This excellent recipe is adapted from The Blueberry Connection by Beatrice Ross Buszek. Serve it slightly warm for brunch or wrap it up and take it on a picnic.
1 cup cornmeal
1 ½ cups sifted all purpose flour
1/3 cup sugar
2 tsp baking powder
¼ tsp salt
2 eggs beaten
1 ½ cups milk
¼ cup melted butter
1 cup blueberries, washed and drained
Place cornmeal in a bowl and sift in dry ingredients. Stir to combine. Mix together beaten eggs, milk and melted butter. Add to dry ingredients and stir to blend. Fold in blueberries. Bake in a greased bread pan at 375o F for 25 minutes. It can also be made in an electric frying pan. Grease frying pan and preheat to 250o F. Pour in batter, cover and cook with the vent open for 25 to 35 minutes.
Makes 1 loaf
This recipe w
as first made July 8, 1984 and included in the first cookbook that we prepared. Recently, Michael spoke to his optometrist about macular degeneration and what can be done to prevent it. His advice was to eat blueberries and green vegetables every day and eat fish regularly. I am including this to help everyone with their health.
as first made July 8, 1984 and included in the first cookbook that we prepared. Recently, Michael spoke to his optometrist about macular degeneration and what can be done to prevent it. His advice was to eat blueberries and green vegetables every day and eat fish regularly. I am including this to help everyone with their health.
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