- 1 cup all-purpose or enriched white flour
- 1 cup stone-ground blue cornmeal
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1 teaspoon vanilla
- 3 eggs, well beaten
- 1-1/2 cups milk, room temperature
- 4 Tablespoons melted butter
- Wild Blueberry Sauce (recipe link follows)
Preparation:
Preheat oven to 350 degrees.
Sift together the flour, blue cornmeal, baking powder, salt, and sugar. Set aside.
Mix together the vanilla, eggs, milk and butter. Combine the dry ingredients with the liquid ingredients.
Grease and lightly flour a 9- x 12-inch baking dish. Pour the batter into dish and bake for 30 to 40 minutes or until a toothpick inserted into center comes out clean.
Immediately upon removing the cake from the oven, pierce the top surface with a fork. Spoon the Wild Blueberry Sauce over the top. Serve warm or cold with ice cream or top with a dollop of whipped cream.
Yield: 4 to 6 servings
Sift together the flour, blue cornmeal, baking powder, salt, and sugar. Set aside.
Mix together the vanilla, eggs, milk and butter. Combine the dry ingredients with the liquid ingredients.
Grease and lightly flour a 9- x 12-inch baking dish. Pour the batter into dish and bake for 30 to 40 minutes or until a toothpick inserted into center comes out clean.
Immediately upon removing the cake from the oven, pierce the top surface with a fork. Spoon the Wild Blueberry Sauce over the top. Serve warm or cold with ice cream or top with a dollop of whipped cream.
Yield: 4 to 6 servings
* homecooking.about.com
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