Blueberry Cornbread
2017-08-16 15:43:10
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Ingredients
- 1 cup yellow cornmeal (stone/course ground works best)
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1/4 cup packed light brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 large eggs
- 1 1/4 cups buttermilk
- 1 tablespoon vanilla extract
- 6 tablespoons (3/4 stick) unsalted butter
- 1 1/2 cups fresh blueberries, divided
Instructions
- Preheat the oven to 325 degrees. Spray an 8-inch square pyrex or metal pan with nonstick spray.
- In a large bowl, whisk together the cornmeal, flour, sugars, salt, baking powder and baking soda.
- 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.
- 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
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