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Huckleberry Cornbread
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- #57827
Huckleberry cornbread is a sweet and tangy twist on a classic favorite. Perfect for breakfast or as a unique side dish for dinner.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1/3 cup cornmeal
1/3 cup whole wheat flour
1/3 cup wheat germ
3 teaspoons baking powder
2 eggs, slightly beaten
1/4 cup olive oil
1/4 cup honey
1 cup buttermilk
1 cup huckleberries
directions
Preheat oven to 350 degrees F. Spray a 9-inch round cake pan with vegetable cooking spray.
Combine cornmeal, flour, wheat germ, and baking powder. Make a well in center.
In a separate bowl, mix eggs, oil, honey and buttermilk. Add to dry ingredients all at once. Blend until just moistened. Fold in huckleberries and pour into prepared pan.
Bake for 35 minutes.
added by
chef_rwmiller
nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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