BERRY CORNBREAD

 

  • Cooking Time: 40
  • Servings: 12
  • Preparation Time: 10

Ingredients

  • 1-1/2 cups buttermilk
  • 4 eggs
  • 2-1/3 cups cornmeal
  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1 Tbsp. baking powder
  • 2 tsp. Lawry's® Seasoned Salt
  • 1/2 tsp. baking soda
  • 1/2 cup Shedd's Spread Country Crock® Spread
  • 1 cup fresh blueberries or chopped strawberries
  • 1/4 cup blueberry or strawberry preserves

Directions

  • Preheat oven to 375°.
  • Spray 9 x 9-inch baking pan with nonstick cooking spray; set aside.
  • In large bowl, combine buttermilk and eggs; set aside.
  • In food processor, combine cornmeal, flour, sugar, baking powder, Lawry's® Seasoned Salt, baking soda.
  • With pastry blender or two knives, cut in Spread until mixture is size of small peas.
  • Add to egg mixture and stir until just moistened. Gently stir in blueberries.
  • Evenly spoon batter into prepared pan.
  • Drop preserves onto batter and swirl with knife.
  • Bake 40 minutes or until toothpick inserted in center comes out clean.
  • Cool slightly on wire rack.

Notes

Categories: Bread  Fruity  Misc. Bread  Savory 

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