Ingredients
- 1 1/3 cup all purpose flour
- 1 cup corn flour
- 2/3 cup granulated sugar
- 5 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 teaspoon egg
- 1 1/3 cup milk
- 5 tablespoon unsalted butter
- 1 cup fresh blueberries
- 1 quart canola oil
- 1 quart Powdered Sugar
- 2 cup italian bread crumbs
- 2 cup eggs
- 2 tablespoon milk
Preparation
Baking Directions:
Preheat oven to 350 degrees.
Grease an 8x8 inch baking pan.
Combine the flours, sugar, baking powder and salt in a large bowl.
In a small bowl, lightly beat the egg, then whisk in the milk and butter.
Pour the wet ingredients into the flour mixture and mix until smooth.
Transfer to the prepared pan and bake 50 minutes, until golden brown.
Cool slightly before cutting.
While cornbread is cooling, preheat oil in large saucepot to 350 degrees.
Cut blueberry cornbread into 1 ½ inch squares.
Add eggs and milk and beat lightly with a fork.
Dip cornbread in beaten egg mixture and roll in breadcrumbs.
Fry breaded blueberry squares in batches until golden brown.
Remove from oil and dust with powdered sugar.
Serve immediately.
