Blueberry Spoonbread
A corn custard/bread with yummy blueberries.

INGREDIENTS

2 large Eggs
1/2 cup Cornmeal
2 cups Buttermilk
1/3 cup Sugar
1 cup Blueberries (fresh best, but we used frozen)

INSTRUCTIONS

Grease a 9" baking pan or souffle dish.
Beat together all the ingredients except the blueberries until frothy.
Stir in the blueberries.
Pour the mixture into the pan.

Bake until puffy and lightly browned, about 45 minutes.
Cool for about 5 minutes, cut, and enjoy!

Serves

4 - 5

Source

Essential Vegetarian Cookbook, p. 98

Category

Dessert