BLUEBERRY CORN QUICK BREAD
This recipe came from the Food Network's 50 ways to make quick bread. I have always been a big fan of fresh blueberry muffins and a fan of sweet cornbread. This delightful recipe combines the best of both flavors into a satisfying quick bread. This recipe actually gives you two recipes in one. The first "vanilla" bread is #27 on Food Network's list of 50 and the blueberry/corn is variation #34.
On a nice crisp fall day, one of these warm, soft quick breads may be just the thing you need with a hot beverage to keep you going and help you acclimate to the cooler temperatures this time of year brings with it. Enjoy!
How to make basic quick bread:
Preheat the oven to 350 degrees F and line a 9-by-5-inch loaf pan with parchment paper, leaving an overhang on two sides; coat well with cooking spray.
Add the batter and bake until a toothpick inserted into the center of the loaf comes out clean (see recipes for times).
Let cool 1 hour, then remove the loaf from the pan and transfer to a rack to cool completely.
27. Vanilla--- Whisk 1 3/4 cups flour, 1 1/4 teaspoons baking powder and 1/2 teaspoon salt. Beat 1 stick softened butter and 3/4 cup sugar with a mixer until fluffy; beat in 2 eggs and 1 1/2 teaspoons vanilla, then 3/4 cup milk. Beat in the dry ingredients. Bake 55 to 65 minutes.
34. Blueberry-Corn Make Vanilla Bread (No. 27), replacing 1/2 cup flour with fine yellow cornmeal. Add the zest of 1 lemon to the wet ingredients. Add 1 1/4 cups blueberries tossed with 1 tablespoon flour to the batter.