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PEACHBERRY CORNMEAL DELITE
Makes 6 Servings
4 TBSP light butter, melted6 TBSP slightly packed light brown sugar
2 medium peaches, peeled/pitted/sliced
1 cup fresh blueberries
½ cup all-purpose flour
½ cup cornmeal
¼ tsp baking soda
¼ tsp salt
3 TBSP light butter, melted
½ cup Spenda granulated (or sugar)
1 large egg
½ tsp vanilla extract
2/3 cup buttermilk
Add 2 tsp melted butter to each ramekin. Sprinkle 1 TBSP of the light brown sugar over the butter. Layer the peaches and blueberries over the sugar. Set aside.
In a medium mixing bowl, whisk together the flour, cornmeal, baking soda and salt.
In another medium mixing bowl, mix together the Splenda (or sugar) and 3 TBSP melted butter and then whisk in the egg, vanilla and buttermilk until well blended.
Pour the buttermilk mixture into the flour mixture and, using a wooden spoon, stir until just combined.
Divide the mixture among the 6 ramekins, @1/4 cup to each, and then spread with a little spatula to make an even layer.
Bake 18 – 21 minutes or until a wooden toothpick comes out clean. Cool on a wire rack.
* If you don't have ramekins, you can use muffin/cupcake tins but watch your time. I did 18 minutes in the ramekins. You'll have to scoop them out of the muffin/cupcake tins into little serving bowls....but then you can serve with a good vanilla bean ice cream or whipped topping!