/ Source: TODAY
INGREDIENTS
- 1 1/3 cups all purpose flour
- 1 cup 2 tbsp. finely ground corn flour
- 2/3 cup granulated sugar
- 5 tsp baking powder
- 1/2 tsp Kosher Salt
- 1 large egg
- 1 1/3 cup milk
- 5 tbsp. unsalted butter
- 1 cup fresh blueberries
- 1 qt Canola oil
- Powdered Sugar to taste
- 2 cups Italian bread crumbs
- 2 eggs, beaten
- 2 tbsp. milk
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.