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Blueberry Cornbread
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Servings: 16
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Difficulty:  6 of 10
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Courtesy: blog.messermeister.com
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· 1 Cup(s) Yellow cornmeal
· 1 Cup(s) All-purpose flour
· 1/2 Cup(s) Granulated sugar
· 3 Teaspoon(s) Baking powder
· 1/4 Teaspoon(s) Kosher salt
· 1 Cup(s) Milk
· 1 Egg, lightly beaten
· 1/4 Cup(s) Melted butter + 2t for honey butter (optional)
· 1 Teaspoon(s) Pure vanilla extract
· 2 Cup(s) Fresh blueberries
· 1/4 Cup(s) Liquid honey (optional)
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Step 1: Preheat the oven to 400º F. Grease an 8- by 8-inch baking pan; set aside. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder and salt. Set aside.
Step 2: In a medium bowl, whisk together the milk, egg, butter and vanilla. Add the liquid ingredients to the large bowl containing the dry ingredients and stir with a rubber spatula until just combined. Gently fold in the blueberries.
Step 3: Pour the mixture into the prepared pan. Bake until the cornbread is lightly browned and firm to the touch and a toothpick inserted into the center comes out dry, about 30 to 40 minutes. Cool in the pan on a cooling rack. Serve warm or at room temperature.
Step 4: Make the honey butter (optional): Whisk together the butter and honey. Brush all or some of the mixture onto the cornbread about 10 minutes after it is removed from the oven.
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