Thursday, October 1, 2009

Ethereal Blue Cornbread and Blueberries



Earlier this week I ground a pound or so of blue cornmeal, put it in a plastic freezer bag, and then stuck it in my fridge. As cornmeal needs to be used quickly (it goes rancid faster than other ground grains by some accounts) I thought that I better whip up a pan of blue cornbread with blueberries. It has a delicate, buttery taste and a beautiful blue color. Here's the recipe:

Blueberry Ricotta Cornbread. Makes one skillet.

1 cup all-purpose flour, plus 2 Tablespoons
1/4 cup soft white wheat, (freshly ground)
1 cup blue cornmeal (freshly ground)
1Tablespoon baking powder
1 teaspoon table salt
1 cup whole milk
1/4 cup vegetable oil
1 egg
3Tablespoons honey
1/4 teaspoon baking soda
1/2 cup ricotta cheese
1 cup fresh blueberries
1/4 cup (1/2 stick) unsalted butter

Preheat oven to 375 degrees
1 In a large bowl, sift together 1 cup flour, whole wheat flour, cornmeal, baking powder and salt.
2 In a separate bowl, whisk together milk, oil, egg, sugar and baking soda. Fold wet ingredients into dry until just combined.
3 Coat the blueberries with the remaining flour and fold into the batter along with the ricotta cheese.
4 Melt butter in a 9-inch cast-iron skillet over medium-high heat, making sure to coat bottom and sides completely. Cook butter 2 to 3 minutes, until it starts to brown and smell nutty. Pour batter into hot skillet.
5 Bake until bread is golden 40=45 minutes or until a toothpick inserted in center comes out clean.
Let cool 5 minutes. Cut into wedges and serve.


Looks almost like PacMan Bread!

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