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Pineapple And Blueberry Cornbread |
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Serves: 8 Print this RecipeThe more you know about baking, the more interesting this simple breakfast bread becomes. Most of us are accustomed to blueberries in corn muffins, and we know that buttermilk makes baked goods more tender. The science behind the magic of baking with buttermilk has to do with the power of acids to break down the proteins in a batter that would otherwise make the resulting product tough. In this recipe the buttermilk is replaced with pineapple juice. The tenderizing effect is the same, and the flavor interplay between the blueberries and pineapple is delightful. No-stick spray oil 1 (15-ounce) box corn bread mix 1 egg, large or extra-large 1/2 cup vegetable oil 3/4 cup pineapple juice 1 (14-ounce) can blueberries in water, well drained, or 1 pound frozen blueberries thawed and drained Heat the oven to 375°F. Spray a 10-inch skillet with a metal handle with oil and place in the oven while you prepare the batter. Beat the cornbread mix, egg, oil, and pineapple juice in a large bowl with a whisk until smooth and the consistency of unbeaten cream. Fold in the blueberries. Carefully remove the hot skillet from the oven, using a thick pot holder, and place it on a scorch-proof surface. Scrape the batter into the pan and smooth the surface. Bake until the top is golden and the center springs back to gentle pressure, about 30 minutes. Cool on a wire rack in the skillet for 5 minutes before cutting into wedges and serving. From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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