Summer Berry Cornbread Pudding
photo by brokenburner
- Ready In:
- 45mins
- Ingredients:
- 7
- Yields:
-
9 squares
- Serves:
- 9
ingredients
- 1 1⁄4 cups polenta (cornmeal)
- 1⁄3 cup flour
- 1 1⁄2 teaspoons baking soda
- 1⁄4 cup sugar (more if you want it sweeter)
- 2 cups berries (about 400g. Can use frozen, don't need to defrost)
- 1 1⁄4 cups buttermilk or 1 1/4 cups yogurt
- 1 egg
directions
- Preheat oven to 325 degrees. Stir dry ingredients together, and stir in berries.
- Mix wet ingredients in separate bowl, then add to dry and stir until combined.
- Pour into 8x8 pan sprayed with cooking spray and bake for 35-40 minutes. covering if it gets too brown.
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Reviews
-
Based on the previous review, I increased the liquid a bit; it was still a little dry, though. I also used closer to 1/3 cup Splenda, but it still wasn't really SWEET... it was a little bit bland. I used whole wheat flour, soy milk + vinegar for the buttermilk, two egg whites for the egg, and a bag of frozen wild blueberries. I think that the berries ought to be added in at the last minute, and probably tossed with flour first; I wasn't too crazy about the blue / purple color that bled into the whole thing. Thanks for posting; made for PAC Fall 2009.
RECIPE SUBMITTED BY
My name's Fi, I'm 23 and I'm at uni atm in my final year studying Philosophy and Literature. I love reading and writing, and hope to do a postgrad course in Folklore and Creative Writing. I'm kind of obsessed with fairy tales, especially Hans Christian Andersen, and I'm a total Harry Potter geek! I love cooking, and I'm also kind of a health freak so I like adapting recipes to make them more healthy, although I love to cook food for other people too. I don't really eat dairy (I had an intolerance when I was younger), and have recently developed a reaction to wheat so I like being creative with what I cook!
<img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">