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Prep time
15 minutes
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Cook time
35 minutes
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Serves
6
Author Notes
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!
—Cleanfreshcuisine
Ingredients
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3 cups
milk
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1 teaspoon
sea salt
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1 cup
cornmeal
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2 tablespoons
butter
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1 teaspoon
baking powder
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1 teaspoon
vanilla
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1/2 cup
cane sugar
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2
eggs
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1 1/2 cups
fresh or frozen blueberries
Directions
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Heat oven to 375 degrees. 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 the 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.
Fold in blueberries
Fold in cane sugar
Pour into prepared baking dish and bake 35 to 40 minutes.
Serves 6
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