This dessert-like cornbread works well for brunch.
Ingredients
- ¾ cup cornmeal
- ¾ cup all-purpose flour
- 1½ teaspoons cream of tartar
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup plain whole-milk yogurt
- 3 tablespoons sunflower oil
- 1 egg
- ½ cup plus 1 tablespoon maple syrup
- 4 tablespoons butter
- ¾ cup walnuts, chopped
- 1 cup fresh (best) or frozen blueberries
- Optional: About ½ cup vanilla yogurt, plain yogurt or crème fraiche for topping.
Preparation
Preheat oven to 400 degrees.
In a large bowl whisk together the dry ingredients: cornmeal, flour, cream of tartar, baking soda and salt.
In a separate bowl whisk together the wet ingredients: yogurt, oil, egg, and 1 tablespoon of maple syrup.
Make a well in the dry ingredients and pour in wet ingredients. Mix well and set aside.
Melt butter in a number 8 size iron skillet (or ovenproof pan) over medium heat, swirling it so that sides get coated, too.
Add walnuts, ½ cup of syrup and blueberries. The sauce will thicken in about 3–5 minutes. (It smells just like boiling sap!)
Remove the skillet from the heat and pour the batter gently over the walnut mixture. Bake in the iron skillet for 20 minutes. Test for doneness with a toothpick.
Serve plain or topped with crème fraiche or yogurt.
About this recipe
Tip: When you are done your skillet will be sticky. Fill it with water, and warm it on medium heat for a few minutes; it will come clean quickly.
