Ingredients
| Cornmeal, whole grain | 1¾ pounds |
| Flour, all-purpose | 1.69 pounds |
| Baking powder | ¼ cup |
| Sugar, brown | 1 cup |
| Lemon zest | 4 teaspoons |
| Milk, 1 % | 2 quarts |
| Egg, large, whole or liquid | 12 each |
| Oil, vegetable | 1 cup |
| Lemon juice | ½ cup |
| Wild blueberries | 3¼ pounds |
| Lemon Blueberry Sauce Wild blueberries | 3¼ pounds |
| Lemon juice, fresh | ½ cup |
| Vanilla extract | 2 teaspoons |
Instructions
- Preheat the oven to 350 °F.
- Spray a full-size, 2-inch steamtable pan for each 24 servings with pan spray.
- Mix cornmeal, flour, baking powder, brown sugar, and lemon zest together into a large bowl.
- In a large container or bowl, mix milk, egg, and oil.
- Combine liquid mixture with dry mixture. Stir well to combine.
- Gently fold in frozen wild blueberries.NOTE: measure out the wild blueberries and keep frozen until ready to stir into the mixture to prevent color from spreading.Optional: reserve 2 cups of frozen blueberries to place on top of cornmeal mixture once the mixture is in the pan.
- Divide batter evenly between both pans.
- Bake for 30 to 45 minutes until mixture is golden on top.CCP: Heat to 135 ℉ or higher for at least 15 seconds.
- For serving, cut each steamtable pan 6 by 4.
Lemon Blueberry Sauce
- Add blueberries, lemon juice, and vanilla extract to a full-size, 2-inch steamtable pan.
- Place in the oven, uncovered, for 30 minutes. Remove from the oven and let cool slightly until able to portion into cups to serve with cornbread.
NOTE: this holds well in the freezer and can be served with other breakfast items as a sauce.
Recipe Notes
Wild Blueberries are available through USDA Foods, order #100242 and #100243Be sure to use Wild Blueberries for these recipes because they credit differently than cultivated (hint: you get 25% more servings per pound with wild!). Check the Food Buying Guide!