Lemony Blueberry Cornbread with Basil Butter

Lemony Blueberry Cornbread with Basil Butter

cornbreadRecipe from Mary Lynn Cook from September 2015 Herb Luncheon

Basil Butter:
1/4 cup butter, slightly softened
1 tablespoon fresh finely chopped basil
Stir chopped basil into softened butter and set aside.

Place a rack in center of oven and preheat to 375 degrees. Butter or coat with cooking spray a 5-by
9-inch loaf pan and set aside.

1 cup all-purpose flour
1 cup medium coarse stone- ground cornmeal
1/2 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons canola oil
2 tablespoons butter, melted and cooled
1 cup buttermilk
2 large eggs, lightly beaten
1 teaspoon lemon extract
1/4 teaspoon lemon zest
2/3 cup fresh blueberries (dusted with flour)
1/3 cup fresh basil, thinly sliced (or 1 to 2 tablespoons of dried basil for a more intense flavor)

Remove any stems from blueberries.Wash the berries, pat dry and lightly sprinkle with1tablespoon flour to help prevent them from sinkingor bleed­ ing color.

In a large bowl, combine the rest of the flour, cornmeal, sugar, baking powder, baking soda and salt.
In a separate bowl, whisk together oil, melted butter, buttermilk, eggs, lemon extract and lemon zest. Add to the flour mixture and stir quickly until well combined. Usinga rubber spatula, gently fold in the fresh blueberries and basil.

Bake for 35 to 45 minutes, or until the top is golden and a cake tester inserted into the center of the bread comes out clean. If it needs to bake longer but the top is already golden, then place a piece of tin foil over the top of the bread to prevent further browning. Transfer the pan to a rack to cool for 5 minutes before remov­ ing and placing on a wire rack to cool. Serve hot with basil butter. Makes12 servings.

Per serving: 210 calories;10 g fat (4 g saturated fat;43 percent calories from fat); 27 g carbohydrates;
10 g sugar; 48 mg cholesterol; 345 mg sodium:4 g protein;1g fiber.