Blueberry corn bread

Blueberry corn bread is perfect for breakfast, an after-school snack or part of an afternoon tea.

Recipe «Blueberry corn bread» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 1 cup gluten-free plain flour, 1 cup corn meal, 3 tsp baking powder, 1/4 cup caster sugar, 2 eggs , 1 cup buttermilk, 60g butter, melted and cooled, 150g blueberries .

Ingredients:

• 1 cup gluten-free plain flour 
• 1 cup corn meal 
• 3 tsp baking powder 
• 1/4 cup caster sugar 
• 2 eggs 
• 1 cup buttermilk 
• 60g butter, melted and cooled 
• 150g blueberries 

Instructions

1. Preheat oven to 180°C. Lightly grease a 10cm x 22cm x 6cm loaf tin. Sift plain flour, corn meal and baking powder into a large bowl, stir in caster sugar then make a well in the centre.
2. Whisk together eggs, buttermilk and melted butter. Add to the flour mixture and stir until just combined. Gently fold through blueberries.
3. Spoon mixture into prepared tin and bake for 35-40 minutes or until a skewer inserted into the centre comes out clean. Leave in tin 5 minutes before turning out onto wire rack to cool. Serve sliced and spread with butter and honey.