Monday, January 18, 2010
Blueberry and Pineapple Cornbread
This recipe makes more of a "Southern-style" cornbread--more dense and less sweet and cakey than the Northern version. It was different from the cornbread we usually make, and we all really enjoyed it. The dried fruit adds wonderful sweetness.
1 1/2 cups fine yellow cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
4 tablespoons melted butter
4 chopped dried pineapple rings
1 cup dried blueberries
Butter an 8- or 9-inch square baking dish and line with parchment paper.
Combine cornmeal, flower, baking powder, baking soda and salt. Whisk together. Set aside.
In a separate bowl, whisk together the buttermilk, eggs, and butter.
Add wet ingredients to dry ingredients and stir just until combined. Fold in pineapple and blueberries.
Pour batter into the prepared dish and bake at 425 degrees until a toothpick inserted in the middle comes out clean, about 20 minutes. Cool, then slice into squares.