Blueberry Cornbread is a sweet cornbread with a soft, cake like texture. After experimenting with this recipe for a while, I doubled the amount of liquid and the texture changed from gritty to soft. The extra liquid rehydrated the dry cornmeal producing a soft, cakelike texture! Enjoy!

Blueberry Cornbread

1 cup finely ground cornmeal
3/4 cup all-purpose flour
3/4 cup granulated sugar
1/4 teaspoon baking soda
1 teaspoon baking powder
1/8 teaspoon iodized salt
1 and 1/2 cups whole buttermilk
5 tablespoons unsalted butter, melted
2 large eggs
1/2 tablespoon pure vanilla extract
1 cup fresh blueberries
1/2 tablespoon all-purpose flour

Preheat oven to 350ºF. Using a paper towel, lightly grease a cold 10-inch cast iron skillet with canola oil. Set aside. In a large bowl whisk cornmeal, flour, sugar, baking soda, baking powder, and salt together. Set aside. In another bowl whisk buttermilk, melted butter, eggs, and vanilla. Set aside. In a third bowl mix blueberries with 1/2 tablespoon flour. Set aside. Add buttermilk mixture to cornmeal mixture. Pour batter into prepared skillet. Sprinkle blueberries on top and press into batter with the back of a spoon. Bake 35 minutes or until set. Makes one 10-inch pan.

Published in The News and Neighbor on August 4, 2021.