Sunday Supper, Blueberry Corn Bake

Blueberry and Corn Casserole from Miz Helen’s Country Cottage

caught my eye recently

and I put it on my bucket list of recipes to make for August

The texture is softer and lighter than cornbread,

yet it’s firmer than a traditional creamy casserole

So I call it Blueberry Corn Bake

This recipe is so versatile,

it can be served as a side dish for just about anything!

It would go great with BBQ chicken or pork,

with soup or salad,

or even with bacon and eggs for breakfast!

Fresh blueberries and items from your pantry and fridge~

creamed corn, baking soda, baking powder, cornmeal,

butter, eggs, and milk

Mix the dry ingredients together in a large mixing bowl,

then add melted butter and beaten eggs

Mix well and then stir in creamed corn

Add blueberries

At this point I refrigerated the batter

for a couple hours before baking

Transfer the batter to a greased baking dish,

I used my favorite deep 9″ x 9″ dish

Bake at 350 degrees for 1 hour

Cut into squares to serve

This recipe is adapted from Miz Helen’s Country Cottage

Here are some similar recipes you might like

Buttery Blueberry Cornbread

is a more traditional cornbread with added blueberries

Lemon Blueberry Bread Pudding

is a lighter, sweeter version

It combines frozen blueberry rolls with eggs, butter and cream

This Sour Cream Cornbread doesn’t have blueberries

and the sour cream makes it a little lighter

than traditional heavy cornbread

Enjoy!

I will be joining these fabulous parties and blogs

Sundays on Silverado/  Love Your Creativity /What’s for Dinner

Between Naps on the Porch /All About Home

Turn About Tuesday

 Our Tiny Nest / Karin’s Cottage Linky Party /  Creative Crafts

Crafty Creators / Full Plate Thursday

Thursday Favorite Things / Happiness is Homemade

Home Matters