By Elizabeth Gawthrop Riely This moist, quick, delicious bread is loosely adapted from Bill Neal’s Biscuits, Spoonbread, and Sweet Potato Pie. He bakes his “cake” in a 9-inch cast-iron skillet, preheated, so it bakes faster.
Makes 8 or 9 servings
Butter for 9-inch Pyrex baking dish ¾ cup flour ⅜ cup cornmeal 4 tablespoons sugar 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt ⅞ cup buttermilk 1 egg, separated ⅔ cup grated fresh corn (1 small ear), with the milk scraped 1 cup blueberries, preferably the small tart wild ones
Preheat the oven to 375° F. Liberally butter an 8-inch Pyrex baking dish.
Sift together the dry ingredients (flour, cornmeal, sugar, baking powder, baking soda, and salt) into a large bowl. Lightly beat together the buttermilk, egg yolk, and corn kernels. Stir the wet ingredients into the dry. Beat the egg white until stiff and quickly fold it into the batter with the blueberries. Turn the batter into the baking pan and bake for about 35 minutes, until the top browns lightly and the sides pull away.