The blueberries are finally gone. And when I went to Safeway to get the 2 pound bargain box of blueberries, they were sold out. I have been saved from myself. Of course, I got a rain check, but seasonal items usually don’t come in again, so this probably is the end of compulsive blueberry cooking. It’s a good thing. My plum tree has gone wild, and I will soon have to compulsively cook plum things.
This recipe is just my old fashioned sweet southern cornbread with blueberries added. I’m a big cornbread fan. There’s hardly any meal that doesn’t go well with warm homemade cornbread. It’s easy to make, too. And if you must butter it (it’s moist enough to go it alone), use light butter and your fat grams will be reasonable.
Blueberry Corn Bread
¾ cup yellow cornmeal
1 cup all purpose flour
1/3 cup sugar
3 teaspoons baking powder
½ teaspoon salt
1 cup non-fat milk
¼ cup egg substitute
2 Tablespoons of butter, melted
1 cup of fresh or frozen (not defrosted) blueberries
Preheat the oven to 425. Spray an 8 inch square cake pan with cooking spray. Whisk together the cornmeal, flour, sugar, baking powder, and salt. Add the egg substitute, milk, and melted butter, stirring until just blended. Fold in the blueberries. Spoon into the prepared pan and bake for 20 minutes, or until a toothpick inserted comes out dry (the blueberries may still be wet, but the batter should be dry.) Cool. Makes 12 servings at about 2 grams of fat/serving.
Variation 1: This also makes great muffins. Spray 12 muffin cups with cooking spray. Divide batter evenly among them. Bake for about 15 minutes, or until a toothpick inserted comes out dry.
Variation 2: If you leave the blueberries out, you just have old-fashioned sweet southern cornbread, which is right tasty in and of itself.
The Perpetual Feast 
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