I think this dessert looks a little patriotic with the red, white and blue. Perfect for the 4th of July! It turned out very yummy. I love the texture of the blue cornmeal and the yogurt added a little twang and lots of moisture. You need to try this recipe! It was very different but good.
It is not too terribly sweet, so if you want it sweeter you may want to add more sugar. Maybe this would be even better simply with a little butter on top instead of the strawberries and cream. They were almost too sweet for the mild cornbread.
I found the recipe on Paula Deen's website. I changed the recipe trying to make it a little more healthful. Here is the original recipe.
Sweet Blueberry Blue Cornbread
adapted from Paula Deen
1 cup white whole wheat flour
1/2 cup all purpose flour
2/3 cup sugar (I used part Splenda and part sugar)
1/2 cup blue cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup milk
1 cup plain yogurt
2 large eggs, lightly beaten (I used Eggbeaters)
1/3 cup canola oil
4 tablespoons butter, melted
1 cup fresh or fresh frozen blueberries
1 tbsp vanilla extract
strawberries and whipped cream for garnish if desired
Preheat oven to 350°F. Spray an 8” square baking pan with non stick baking spray and set aside.
In a medium mixing bowl, whisk together flour, sugar, corn meal, baking powder and salt. In a separate large mixing bowl, whisk together milk, yogurt, vanilla, eggs, oil and butter. Add flour mixture to wet mixture and stir just until blended. Gently fold in blueberries.
Pour into prepared baking pan. Bake for 35 minutes or until wooden pick comes out clean. Serve warm with strawberries and whipped cream.
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