Saturday, July 23, 2011

Blueberry Cornbread

I have one last blueberry recipe that I just came across.  It looks amazing.  I can't wait to try it.  It comes from Sunset Magazine via a few blogs.  I took this one directly from Sweet Pea's Kitchen. 

Blueberry Cornbread
  1. 2/3 cup all-purpose flour
  2. 1 1/3 cup yellow cornmeal
  3. 1/4 cup sugar
  4. 1 1/2 teaspoons baking powder
  5. 1/2 teaspoon salt
  6. 2 large eggs
  7. 1 cup buttermilk
  8. 1/4 cup (1/8 lb.) butter, melted
  9. 1 cup fresh blueberries, rinsed
  1. Preheat oven to 375 degrees F. Lightly grease an 8 inch square cake pan.
  2. In a medium bowl, combine flour, cornmeal, sugar, baking powder and salt; set aside.
  3. In another bowl, whisk together eggs, buttermilk and butter. Add to the dry ingredients and stir just until moistened. Gently stir in berries. Spread level in prepared baking pan.
  4. Bake 22-24 minutes or until a toothpick inserted in the center comes out clean. Cut into squares or wedges. Serve warm. Let cool 10 minutes, then cut into 9 squares.
Yields: 9 servings