Blue Corn Cakes with Wild Blueberry Sauce
"Recipe source: Kokopelli's Cookbook."
Original is 4-6 servings
Ingredients
- Blueberry Sauce
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Nutritional
- Serving Size: 1 (562.9 g)
- Calories 921.7
- Total Fat - 45.5 g
- Saturated Fat - 23 g
- Cholesterol - 751.6 mg
- Sodium - 1421.2 mg
- Total Carbohydrate - 93.5 g
- Dietary Fiber - 5 g
- Sugars - 62.9 g
- Protein - 37.7 g
- Calcium - 662 mg
- Iron - 5 mg
- Vitamin C - 7.2 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F.
Step 2
In a bowl sift together the first 5 ingredients (-1/2 cup sugar). Set aside
Step 3
In another bowl combine the next 4 ingredients (-4 tablespoons butter).
Step 4
Mix the dry ingredients with the wet ingredients.
Step 5
Grease and flour a 9 x 12 inch baking dish.
Step 6
Pour batter into dish and bake for 30-40 minutes or until a toothpick inserted into the center comes out clean.
Step 7
Remove from oven and pierce the top with a fork.
Step 8
To make the blueberry sauce: in a saucepan over medium heat combine the berries, sugar and salt and Bring to a boil and simmer for 15 minutes.
Step 9
While simmering, mash the berries slightly with potato masher.
Step 10
In a cup or bowl combine the cornstarch and water.
Step 11
While the berries are simmering stir cornstarch mixture into the beery mixture. Continue to stir for 2 minutes. Remove from heat and stir in butter.
Step 12
Spoon the blueberry sauce over top of cake.
Step 13
Serve warm or cold with ice cream or top with whipped cream.
Tips
No special items needed.
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