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Bon Appétit

Blueberry Johnnycakes with Maple Syrup

By Edith Kohn

3.8

(4)

Recipe information

  • Yield

    Serves 8

Ingredients

2 cups yellow cornmeal
1 cup all purpose flour
1/2 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/2 cup (stick) chilled butter, diced
1 1/2 cups milk
3 large eggs
2 cups frozen blueberries, unthawed
Warm maple syrup

Preparation

  1. Step 1

    Preheat oven to 400°F. Butter bottom of 13x9x2-inch baking pan. Mix first 5 ingredients in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Beat milk and eggs in large bowl to blend. Stir in cornmeal mixture. Mix in blueberries. Transfer batter to prepared pan.

    Step 2

    Bake until tester inserted into center of corn bread comes out clean, about 25 minutes. Cut into large squares and serve warm with maple syrup.

TagsCornbreadBreadNew EnglandAmericanCornmealFlourBlueberryBerryFruitSideBreakfastBrunchNut FreeVegetarianEasyQuickBakingFood ProcessorSummerBon Appétit
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