Now, I’m not even remotely from the South, but every time I hear the word “cornbread” I feel like I have to say it with a southern accent, accentuating the “oooor”. Weird. I know. But you’re probably sitting there saying it, aren’t you? Not even in your head? Fine. But no matter how you say it, this cornbread is out of this world. And the blueberries in this cornbread have amazing color after baking. Perfect for a ladies brunch. Big hats and all.
I’ve always been a huge fan of cornbread, but too anxious to make it. I thought it was a lot harder than it was. But if it was hard, do you think we’d have it on our blog? Come on now…
- 1 cup sugar
- 1 stick of unsalted butter, room temp
- 2 eggs
- 1 cup yellow cornmeal (if you’re worried about having a ton of cornmeal left over, just remember, you can use it when making muffins, bread, pasta, etc. to create a nonstick surface)
- 1 1/2 cups flour
- 2 tsp baking powder
- Dash of salt
- 1 1/2 cups milk
- 3 cups blueberries
Preheat your oven to 375 degrees. In a mixer with the paddle attachment, mix together the sugar, butter, eggs, and cornmeal. In a separate bowl, mix together the powdery items – flour, baking powder, and salt. Take 1/3 of the flour mixture and 1/2 cup of milk and pour it in to the batter. Fully mix together before repeating. (Flour, milk, mix. Flour, milk, mix. Reeeemiixx! Just kidding.) When you’re done mixing, fold in the blueberries. Grease a 15×10 pan with high sides, (or, I used two 7×7 pans) and pour in the gritty mixture. Bake for 50 minutes or until a fork comes out clean (just like cake!).
Happy Eating, XO.