Monday, September 30
Blueberry corn bread is perfect for breakfast, an after-school snack or part of an afternoon tea.
The ingredient of Blueberry Corn Bread
- 1 cup 125g gluten free plain flour
- 1 cup 170g corn meal
- 3 teaspoons baking powder
- 1 4 cup 60g caster sugar
- 2 eggs
- 1 cup 250ml buttermilk
- 60g butter melted and cooled
- 150g blueberries
The Instruction of blueberry corn bread
- preheat oven to 180u00b0c lightly grease a 10cm x 22cm x 6cm loaf tin sift plain flour corn meal and baking powder into a large bowl stir in caster sugar then make a well in the centre
- whisk together eggs buttermilk and melted butter add to the flour mixture and stir until just combined gently fold through blueberries
- spoon mixture into prepared tin and bake for 35 40 minutes or until a skewer inserted into the centre comes out clean leave in tin 5 minutes before turning out onto wire rack to cool serve sliced and spread with butter and honey
Nutritions of Blueberry Corn Bread
calories: 353 481 caloriescalories: 12 grams fat
calories: 7 grams saturated fat
calories: 51 grams carbohydrates
calories: 15 grams sugar
calories: n a
calories: 8 grams protein
calories: n a
calories: 1072 29 milligrams sodium
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calories: nutritioninformation