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There are foods that just work amazingly well with each other, and the combo of blueberry and cornmeal is a great example. That goes for both the flavor and texture, as the soft, sweet nuggets of blueberry are a perfect partner for the gritty goodness of the ground corn. Enjoy! For the fully formatted, printable, written recipe, follow this link: The written recipe page is still being processed. Please check back soon! In the meantime, here are the ingredient amounts: For the cornmeal crust: 1 1/2 cup all-purpose flour 1/2 cup cornmeal 1/2 teaspoon fine salt 1/2 cup unsalted butter, cubed 6 to 8 tablespoons ice cold water, or as needed For the blueberry filling: 1 pound fresh blueberries, rinsed, well-drained (about 3 generous cups) 2 teaspoons lemon zest 1/2 cup white sugar 1 1/2 teaspoons cornstarch 1 tablespoon lemon juice For the egg and sugar glaze: 1 egg beaten with 1 teaspoon water 1 tablespoon demerara or white granulated sugar as needed to sprinkle top - Bake at 400 F. for about 45 minutes To become a Member of Food Wishes, and read Chef John’s in-depth article about Blueberry Cornmeal Galette, follow this link: You can also find more of Chef John’s content on Allrecipes:
