Nothing screams summer more than seeing fresh corn and blueberries together at the farmers market, and what a beautiful combination of flavours. The following recipe is a great way to celebrate both ingredients together.
The popular Pan-Asian eatery Torafuku shared with us their delicious Blueberry Corn Bread recipe. Enjoy!
Blueberry Corn Bread
– 250g blueberry
– 125g sugar
– 2 tablespoon yuzu juice
1. Combine blueberry and sugar together in a pot and bring it to a boil
2. Let simmer until thick. (do the plate tests where it won’t just drizzle off the plate)
3. Add yuzu juice at the very end. Store in an air-tight container for up to a month.
For the cornbread:
Ingredients:
– 380g corn meal
– 360g flour
– 1 tablespoon baking powder
– 1.5 teaspoon baking soda
– 200g sugar
– 3 eggs
– 3 tablespoon honey
– 740g buttermilk
– 360 butter, melted
– corn niblets (optional)
Directions:
1. Preheat oven to 350F
2. Combine first four ingredients in a bowl
3. Cream egg, sugar, honey until foamy
4. Add buttermilk until liquid mixture is well combined.
5. Add dry ingredients in 3 batches and careful not to over mix
6. Add melted butter into the batter, mix then add corn and mix
7. Pour into buttered cast-iron and bake for ~20 minutes or until a cake tester comes out clean (for extra crispy bottom, preheat the cast iron in the oven while making the batter, and add butter into heated cast iron pan before pouring in the batter.)
8. Serve (cold or hot) with blueberry jam and fresh cream.
Tip: We are a big advocate of adding fresh corn into our cornbread for both sweet and savoury applications. We are also very specific when it comes to cooking corn. We always bake the corn in its own husk in a high-temperature oven (400F). A dry cooking method (in this case, roasting in the oven) ensures the flavour isn’t diluted as where a wet cooking method like steaming or boiling will. And we keep the husk on because it adds an extra layer of aroma when the husk gets roasted, plus it keeps the corn kernels from drying out. After the corn is cooked, you can shuck it and grill it over a barbecue or add it to a cornbread.
The best way to buy blueberries is directly from a farm or from a stand at a farmer’s market. Blueberries are always best right before rainfall is coming as it has time to develop flavour under the sun. Once rainfall hits, the crop will suck up a lot of water thus diluting the flavour.
Note: These and more recipes as well as restaurants featuring BC Blueberries on their menus can be found at gobluebc.ca
