Huckleberry cornmeal custard from Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons (page 124) by Megan Gordon

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Notes about this recipe

  • Eat Your Books

    Blueberries can be substituted for huckleberries.

  • Rutabaga on November 07, 2015

    This is a deliciously different kind of breakfast cake. The cornmeal gives it a hearty, crumbly texture, yet the dish is still quite tender. I baked it in a 10 inch spring form pan, and fortunately only a small amount of liquid leaked out onto the baking tray. Huckleberries are perfect here because they maintain their flavor and shape well when baked. Definitely pour on the maple syrup for best results.

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