Wednesday, September 08, 2010

Friday, Sep 3rd - Wholewheat Blueberry Sour Cream Cornbread

{Darn it!  I take pictures of everything and I did not take a picture of my awesome Cornbread. Trust me it was gorgeous and YUMMO!}
So I'm walking home determined to bake something with Blueberries.  Seriously, I tortured myself over it the whole walk.  It's okay.  Don't worry about me.  I enjoy these sorts of personal torments.  It is far less complicated than the decisions I need to make at work.  I had received a really nice looking Loaf recipe from a friend.  I had brought out all the necessary implements last week to do it, only to find out that I needed Sourcream.  I did not even have the appropriate substitutes in the house.  The other reason I did not go out of my way to concoct a substitute was that the recipe called for buttering the pan and using parchement paper AND sugaring the pan.  All steps I consider to be busy work if you have good non stick pans.  Well, it is certainly my taste for mid week baking.  On my way home, waffling back and forth on what to do, I made the executive decision to buy a small tub of Sourcream to force myself into baking something because I was certainly not going to waste Sourcream.  I got nearly all the way home before I decided that I did not want to fuss with Buttering, Papering and Sugaring a pan.  I decided to make Cornbread instead.  This is an amalgamation of a few recipes I have used.  Oddly, enough, I collect Cornbread recipes.  Seriously.  I have a great one that calls for fresh shucked kernels. 

The addition of the Sourcream gave this bread a fabulous Cheesecake quality in the back.  It was not dominant at all.  The Blueberries were a nice bright add without it turning into a fruit loaf.  Very interesting.  I am glad I used Honey instead of Sugar because I think it helped that.  I highly recommend you try this!

Wholewheat Blueberry Sour Cream Cornbread

3/4 c Cornmeal
1 c Wholewheat Flour
2 t Baking Powder
1/2 t Baking Soda
3/4 t Salt
1/4 c Honey
1 c Sour Cream
1 Egg
1/3 c Milk
2 T melted Butter
1 c Blueberries

Preheat the Oven to 425 with the rack in the middle.  Butter an 8x8 or 9x9 baking pan.  I also sprinked some cornmeal around in the pan but it is not necessary.
Mix dry ingredients together in a medium bowl with a fork. I like to layer the BPowder and BSoda in the middle.

In a large bowl, mix the Egg, Milk, Honey, Butter and Sourcream. You will want to mix vigorously because the colder ingredients may want to seize up the Honey and Butter so ensure that they are well distributed before that happens.  Or bring your wets to room temperature before you start.  I used a Rubber Spatula as it will help later in panning. 

Add the Dries a about a quarter at a time. Incorporate completely but do not over mix. The Cornmeal does not have any Gluten so it will prevent toughness to some extent.  It will be a thick batter like a stodgy Oatmeal.  It will feel fluffy as well as the BPowder and BSoda start to react to the Sourcream immediately.

Fold the Blueberries in gently so you don't break too many up.    Just until they are sufficiently distributed to your taste.

Spread the batter out in the pan.  It will spread and even out in the oven so do not fuss too much.

Bake in 425 degree oven for about 20 minutes. Let cool in pan briefly then let cool out on a plate or on a  rack so the bottom does not get soggy.

Soooo good!

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