Cultured Blackberry Cornbread |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Hot and Spicy and Meatless 2 by Dave Dewitt, Mary Jane Wilan, and Melissa T. Stock. 1 8-inch cornbread Ingredients:
1 cup fine-grind blue cornmeal |
1 cup unbleached all-purpose flour |
2 tbs sugar |
1/2 tsp salt |
2 tsp new mexican red chile powder |
1/2 tsp baking soda |
zest of one large orange |
2 eggs |
1/4 cup low-fat buttermilk |
1 1/4 cups plain nonfat yogurt |
1 1/2 cups rinsed blackberries |
1/4 cup safflower oil |
Directions:
1. Preheat the oven to 425 degrees. In a large mixing bowl, combine the cornmeal, flour, sugar, salt, red chile powder, baking soda, and orange zest. Combine the mixture well, then set aside.
2. In a smaller bowl, combine the eggs, buttermilk, and yogurt with a whisk. Add the wet mixture to the dry ingredients, and gently fold in the blackberries. Pour the oil over the top of the batter. Stir gently until all the ingredients are mixed. Be careful not to overmix.
3. Pour the batter into a greased 8-inch springform pan. Bake for 20 or 25 minutes, until browned and firm to the touch. Let stand at least 15 minutes before serving.
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