Here in the U.S. we are getting ready for next week's election day, which has filled our heads with thoughts of all things red, white, and blue. No matter your political party, mixing up a batch of Red White and Blue Cornbread is a way to share some patriotic pride with your young reader. After all, what is more American than cornbread (except maybe apple pie!)?
Young Readers in the Kitchen
Kids can help measure and stir together all the ingredients, and stir the wet and dry ingredients together.
Red White and Blue Cornbread
- 1 cup white whole wheat flour
- 1 cup white or yellow cornmeal
- 4 tablespoons sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3/4 cup blueberries, fresh or frozen
- 1/3 cup sweetened dried cranberries
- 1 cup milk
- 1 egg
- 1/2 cup vegetable oil
- Heat oven to 425 degrees Fahrenheit. Spray an 8 by 8 inch baking pan with nonstick cooking spray.
- In a mixing bowl, combine the flour, cornmeal, sugar, baking powder, and salt. Whisk to combine. Stir in the blueberries and cranberries until coated in flour mixture.
- In another bowl, whisk together the milk, egg, and oil.
- Pour wet ingredients over dry ingredients and stir until just combined. Pour into pan.
- Bake for 20 to 23 minutes, until golden brown on top and a toothpick inserted in center comes out clean.
- Let cool 5-10 minutes in pan, then invert onto a cooling rack to cool completely.