Susan from FoodBlogga had posted this quick bread recipe a short time ago. I love anything corn, and cornbread is definitely on my favourites list. I found myself with some blueberries and basil seating in my fridge for a while. I never seem to use my basil fast enough, it gets dark so quickly...
Anyway, I thought it would be a perfect time to try Susan's cornbread recipe. I normally bake some sort of bread (quick or yeast ones) or some kind of muffin every other week (I would like to do it every week, but my jeans wouldn't like that so much....)
This recipe is very easy, and you know that's my kind of cooking. I never thought of mixing blueberries with basil, but the result was great, and the basil was very subtle.
I didn't change a lot of things from the original recipe, but I didn't have all the ingredients on the list. The main thing I made different on my bread was probably not using lemon extract and using some lime juice instead. I suppose if you used extract you would get a lot more of the lemony taste.
Also, Susan suggested a basil butter to go with it. As much as I like compound butters (or just butter in general), my jeans again reminded me that perhaps I could skip that... The recipe for the basil butter as well as the original cornbread recipe post from Susan and can be found here.
This was a great bread to have around the house and snack on it in the afternoon, eat it for breakfast or serve with coffee to a friend. Thanks Susan!
Basil and Blueberry Cornbread Recipe:
1 cup all-purpose flour
1 cup medium coarse stone-ground cornmeal
1/2 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons canola oil
2 tablespoon butter, melted and cooled
1 cup buttermilk **
2 large eggs, lightly beaten
juice of 1/2 lime
1/4 teaspoon lime zest
2/3 cup fresh blueberries (dusted with some of the flour mixture)
1/3 cup fresh basil, thinly sliced
Combine all dry ingredients together in a bowl and whisk it.
In a separate bowl, whisk oil, butter, buttermilk, eggs, lime juice and zest. Add wet ingredients to dry mixture in batches, combining well before each addition. Don't over mix it. Fold in blueberries.
Pour batter into buttered and floured loaf pan and bake it at 375' for about 35 minutes, until cake tester comes out clear.
Let cook 5 minutes and invert it into a cooling rack.
** I don't normally have buttermilk at home, and I don't like buy something just for one recipe, specially if it is an item I know I won't use it again so soon. Because of that, often times I use the "dry buttermilk" (which I keep in the fridge) and follow the instructions on the package when needed in a recipe.