Blueberry Johnnycakes With Maple Syrup
Serves: 3
Graciela O'Reilly
1 January 1970
Based on User reviews:
53
Spice
45
Sweetness
52
Sourness
37
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 cups
Yellow Cornmeal1 cup
All-Purpose Flour1 cup
Sugar1 tbsp
Baking Powder3 tsp
Salt1.5 cups
Milk3 large
EggDirections:
1
Preheat oven to 400°F
2
Butter bottom of 13x9x2-inch baking pan
3
Mix first 5 ingredients in processor
4
Add butter and cut in, using on/off turns, until mixture resembles coarse meal
5
Beat milk and eggs in large bowl to blend
6
Stir in cornmeal mixture
7
Mix in blueberries
8
Transfer batter to prepared pan
9
Bake until tester inserted into center of corn bread comes out clean, about 25 minutes
10
Cut into large squares and serve warm with maple syrup
11
Preheat oven to 400°F
12
Butter bottom of 13x9x2-inch baking pan
13
Mix first 5 ingredients in processor
14
Add butter and cut in, using on/off turns, until mixture resembles coarse meal
15
Beat milk and eggs in large bowl to blend
16
Stir in cornmeal mixture
17
Mix in blueberries
18
Transfer batter to prepared pan
19
Bake until tester inserted into center of corn bread comes out clean, about 25 minutes
20
Cut into large squares and serve warm with maple syrup