Cornbread is a favorite all year long but the addition of blueberries makes it suitable for dessert or a side to a fruit salad. From “Edible, A Celebration of Local Foods,” by Tracey Ryder & Carole Topalian. Since the corn bread is not too sweet, it allows the burst of blueberry goodness to shine through.
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 3 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1 cup whole milk
- 1 large egg, lightly beaten
- 4 tablespoons butter, melted
- 1 teaspoon pure vanilla extract
- 1 pint (2 cups) fresh blueberries
- Honey Butter, optional
- 2 teaspoons melted butter
- 1/4 cup liquid honey
Make the corn bread: Preheat the oven to 400 degrees. Grease an 8-inch-square baking pan; set aside. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder and salt; set aside.
In a medium bowl, whisk together the milk, egg, butter and vanilla. Add the liquid ingredients and stir with a rubber spatula until just combined. Gently fold in the blueberries.
Pour the mixture into the prepared pan. Bake until the corn bread is lightly browned and firm to the touch and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool in the pan on a cooling rack. Makes 16 servings.
Make the honey butter, if using: Whisk together the butter and honey in a small bowl. Brush all or some of the mixture onto the corn bread about 10 minutes after it is removed from the oven. Serve warm or at room temperature.
Per serving: 156 calories; 5 g fat (3 g saturated fat; 29 percent calories from fat); 26 g carbohydrates; 25 mg cholesterol; 153 mg sodium; 3 g protein; 1 g fiber.