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Blueberry Spoon Bread

by on May 20, 2018 in Breads, Cornbreads May 20, 2018 BreadsCornbreads
See post on Kyle@Cleanfreshcuisine’s site!
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Level: Easy

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Description

Good old Southern style spoon bread with a twist! Moist, delicious and loaded with blueberries, this can be a side dish, a dessert or breakfast!

Ingredients

  • 1-½ cup Blueberries
  • 3 cups Milk
  • 1 teaspoon Sea Salt
  • 1 cup Cornmeal (white Or Yellow)
  • 2 Tablespoons Butter
  • 1 teaspoon Vanilla
  • 1 teaspoon Baking Powder
  • 2 whole Eggs
  • ½ cups Cane Sugar

Preparation

Heat oven to 375ºF. Grease a 1 1/2 to 2 quart baking dish.

Rinse blueberries and let drain.

Place milk and salt in a medium-sized saucepan. Bring to a boil over medium high heat. Reduce heat to medium low, and stir in cornmeal. Stir constantly until mixture begins to thicken, about 5 minutes.

Remove from heat and let cool 10 minutes. Stir in butter, vanilla and baking powder.

Beat eggs in a small bowl then add to the batter. Fold in blueberries. Fold in cane sugar.

Pour into prepared baking dish and bake 35–40 minutes.

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