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Ingredientes
- 3/4 c. Butter, at room temperature
- 1 c. Sugar
- 3 lrg Large eggs
- 1 1/2 c. Coarse-grind yellow cornmeal
- 2 c. Unbleached all-purpose flour
- 1 Tbsp. Baking pwdr
- 1/2 tsp Salt
- 2 c. Lowfat milk
- 1 c. Blueberries
Direcciones
- ** Any berries can be used. Raspberries are great.
- 1. Preheat an oven to 375 degrees. Position a rack in the middle of the oven. Grease a 9- or possibly 10-inch square baking pan.
- 2. Combine the butter and sugar in a mixing bowl. Using an electric mixer cream together till smooth and fluffy. Beat in the Large eggs till thoroughly blended, then beat in the cornmeal.
- 3. Sift together the flour, baking pwdr and salt into a bowl. Alternately mix the dry ingredients and the lowfat milk into the creamed ingredients. Gently mix in the blueberries.
- 4. Turn the mix into the prepared pan. Place in the oven and bake till lightly browned and a cake tester inserted in the center comes out clean, 40 to 50 min. Cold slightly on a wire rack before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 157g | |
| Recipe makes 9 servings | |
| Calories 378 | |
| Calories from Fat 157 | 42% |
| Total Fat 17.83g | 22% |
| Saturated Fat 10.62g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 113mg | 38% |
| Sodium 705mg | 29% |
| Potassium 150mg | 4% |
| Total Carbs 48.52g | 13% |
| Dietary Fiber 1.1g | 4% |
| Sugars 26.79g | 18% |
| Protein 7.04g | 11% |
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