Blueberry Anadama Bread – a delicious recipe with cornmeal, boiling water, margarine, molasses, egg, active dry yeast. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
["Stir cornmeal into boiling water. Stir in butter, molasses, and egg.", "Dissolve yeast in warm water (110 degrees F).", "When cornmeal mixture is lukewarm, stir in dissolved yeast. Beat in flour until a stiff dough is formed. Knead dough on a heavily floured board until smooth and elastic. Let rise in a warm place until doubled in bulk.", "Punch down and roll dough into a 10"" square. Sprinkle blueberries over dough, pressing them into the dough. Roll up like a jelly roll. Tuck ends of roll under to seal ends and place seam-side down into a well-greased 9x5x3 inch loaf pan. Let rise in a warm place until double in bulk.", "Bake in a preheated oven at 375 degrees F (190 degrees C) for 45-50 minutes. Turn out and cool on a rack. Cool thoroughly before cutting."]
949
kcal
Calories
64
g
Fat
82
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/4 cup cornmeal, 1 cup boiling water, 1 tablespoon margarine, 1/4 cup molasses, and more.
Yes, Blueberry Anadama Bread falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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