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This recipe from the culinary team at the Vancouver restaurant Torafuku celebrates B.C. blueberries and corn in one sweet cornbread. Serve it as a side with a delicious dinner, or enjoy it for breakfast with a smattering of homemade jam.
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Torafuku blueberry cornbread
1 cup (250 g) blueberry
1/2 cup (125 g) sugar
2 tbsp (30 mL) yuzu juice
Combine blueberry and sugar together in a pot and bring it to a boil. Let simmer until thick. Do the plate tests where it won’t just drizzle off the plate. Add yuzu juice at the very end. Store in an air-tight container up to a month.
1 5/8 cups (380 g) corn meal
1 1/2 cups (360 g) flour
1 tbsp (15 mL) baking powder
1 1/2 tsp (7.5 mL) baking soda
7 oz (200 g) sugar
3 tbsp (45 mL) honey
3 1/8 cups (740 g) buttermilk
1 1/2 cups (360 g) butter, melted
corn niblets (optional)
Preheat oven to 350 F. Combine corn meal, flour, baking powder and baking soda in a bowl. In a separate bowl, cream egg, sugar, honey until foamy. Add buttermilk until liquid mixture is well-combined. Add dry ingredients in three batches and be careful not to over-mix. Add melted butter into the batter, mix then add corn and mix again. Pour into buttered cast-iron pan and bake for approximately 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. Serve cold or hot with blueberry jam and fresh cream.