Blueberry Cornbread ~ I've fallen hard for this berrylicious cornbread, it's moist and tender, with juicy berries exploding in every bite. Serve it with chilis, chowders, and stews, or as a rustic breakfast cake!
Course: bread, Side Dish
1/2cupall purpose flour
Preheat oven to 350F
Butter a 9 inch spring form pan.
Whisk the butter and sugar together until there are no lumps. Then whisk in the eggs, one at a time, and then the buttermilk.
Stir in the baking soda, salt, flours, and cornmeal, stirring just until combined. Fold in the berries.
Turn the batter into the prepared pan and smooth out the top. You can pop a few extra blueberries into the top of the batter if you like.
Bake for about 35 minutes, or until the cornbread is golden and a toothpick inserted in the center comes out without any wet batter clinging to it. You might have a few cracks on top and the edges will just be pulling away from the sides of the pan slightly. Cool on a rack for about 15 minutes before releasing the sides of the spring form pan.
Serving: 1g | Calories: 230kcal | Sugar: 10g
https://theviewfromgreatisland.com/blueberry-cornbread-recipe/ August 17, 2018