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Bacon-Blueberry Cornbread with Blackberry Butter

  • Prep Time
    Prep Time: 25 minutes
  • Cook Time
    Cook Time: 25 minutes
  • Serves
    Serves: 10
Blackberry Butter
  • 1 Package (6 ounces or 1 1/3 cup) Driscoll's Blackberries
  • 1/2 Cup granulated sugar
  • 2 Teaspoons fresh lemon juice
  • 2 Tablespoons unsalted butter, well softened
Blueberry-Bacon Cornbread
  • 1 Cup yellow cornmeal, preferably stone-ground
  • 3/4 Cup plus 1 tablespoon all-purpose flour, divided
  • 2 Tablespoons granulated sugar
  • 1 1/2 Teaspoons baking powder
  • 1/4 Tsp. salt
  • 1 Package (6 ounces or 1 1/4 cup) Driscoll's Blueberries
  • 2/3 Cup 1% low-fat milk
  • 2 Tablespoons canola oil
  • 3 Slices center-cut, reduced-sodium bacon
  • 1 large egg
Blackberry Butter
  • Place a ceramic saucer in the freezer to chill.
  • Combine berries, sugar and lemon juice in small nonreactive saucepan. Bring to a boil, stirring gently to dissolve sugar.
  • Reduce heat to medium-low and simmer, stirring occasionally until juices create large thick bubbles, about 10 minutes. Spoon 1 teaspoon juices onto chilled saucer; if juices thicken to jam-like consistency after 15 seconds, jam is ready. If not, cook another minute or so. Transfer to a bowl and cool completely.
  • Knead butter in a bowl with a wooden spoon or silicon spatula until smooth. Gradually mix in berry jam. Butter can be made up to 3 days ahead; keep covered and refrigerated. Serve at room temperature.
Bacon-Blueberry Cornbread
  • Preheat oven to 350°F.
  • Cook bacon in 9-inch ovenproof skillet (preferably cast-iron) over medium heat until browned and crisp, about 10 minutes. Transfer to paper towels to drain; cool, and coarsely chop. Discard fat from skillet; do not clean skillet, leaving a thin film of fat inside.
  • Whisk cornmeal, ¾ cup of the flour, sugar, baking powder and salt in a medium bowl.
  • Toss blueberries and bacon with remaining tablespoon flour; set aside.
  • Whisk milk, egg and oil in a small bowl. Add to cornmeal mixture and stir with a wooden spoon just until combined.
  • Fold in blueberries and bacon. Spread batter in the bacon fat coated skillet.
  • Bake until toothpick inserted in center comes out clean, about 25 minutes. Cool 10 minutes. Cut into wedges and serve from skillet with blackberry butter.
Calories 267
Total Fat 7.34 g
Saturated Fat 2.32 g
Cholesterol 28.17 mg
Sodium 419 mg
Total Carbohydrates 45.18 g
Dietary Fiber 2.45 g
Protein 5.51 g

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