Blueberry Cornbread

Blueberry Cornbread
  1. 1 cup yellow cornmeal (stone/course ground works best)
  2. 1 cup all-purpose flour
  3. 1/4 cup sugar
  4. 1/4 cup packed light brown sugar
  5. 1/2 teaspoon salt
  6. 1/2 teaspoon baking powder
  7. 1/2 teaspoon baking soda
  8. 2 large eggs
  9. 1 1/4 cups buttermilk
  10. 1 tablespoon vanilla extract
  11. 6 tablespoons (3/4 stick) unsalted butter
  12. 1 1/2 cups fresh blueberries, divided
  1. Preheat the oven to 325 degrees. Spray an 8-inch square pyrex or metal pan with nonstick spray.
  2. In a large bowl, whisk together the cornmeal, flour, sugars, salt, baking powder and baking soda.
  3. In a small bowl, whisk together the eggs, buttermilk and vanilla. Add to the dry ingredients, then pour in the melted butter too. Mix just until incorporated (don't over-mix). Stir in 1 cup of the blueberries. Scatter the remaining 1/2 cup of blueberries on top.
  4. Pour the batter into the prepared pan and bake for 40 minutes, or until the edges turn golden and a toothpick inserted into the center comes out mostly clean.
Adapted from Recipe Girl
Adapted from Recipe Girl