April1013‘s Blueberry Cornbread Recipe:
1½ tablespoons cornmeal, plus 1 cup (5 ounces)
1½ cups (7½ ounces) all-purpose flour
¾ cup (5¼ ounces) plus 1 tablespoon sugar
2 teaspoons baking powder
¾ teaspoon salt
1 cup whole milk
12 tablespoons unsalted butter, melted
2 large eggs
10 ounces (2 cups) blueberries
If you use a dark-colored cake pan, reduce the baking time in step 3 to 35 to 40 minutes. You can use frozen blueberries; if doing so, leave the berries in the freezer until the last possible moment and toss them with 2 tablespoons of all-purpose flour before stirring them into the batter. Then, increase the baking time to 45 to 50 minutes. Serve with our recipe for Honey Butter.
1. Adjust oven rack to middle position and heat oven to 375 degrees. Grease bottom and sides of light-colored 9-inch round cake pan, then dust pan with 1½ tablespoons cornmeal.
2. Whisk flour, ¾ cup sugar, baking powder, salt, and remaining 1 cup cornmeal together in large bowl. Whisk milk, melted butter, and eggs together in second bowl (butter may form clumps; this is OK). Stir milk mixture into flour mixture until just combined. Stir in blueberries until just incorporated. Transfer batter to prepared pan and smooth top with rubber spatula. Sprinkle remaining 1 tablespoon sugar over top.
3. Bake until golden brown and paring knife inserted in center comes out clean, 40 to 45 minutes. Let cornbread cool in pan on wire rack for 20 minutes. Run paring knife between cornbread and side of pan. Remove cornbread from pan and let cool on rack for 20 minutes. Serve warm.
4 tablespoons unsalted butter, softened
2 tablespoons honey
¼ teaspoon salt
Pinch cayenne pepper
Using fork, mash all ingredients in bowl until combined.