Warm cornbread shot through with blueberries create a contemporary sidekick for grilled foods and picnic entrees.
Hands-on Time: 20 min. | Total Time: 1 hour | Serves: 8 to 10 | Difficulty: Medium
- 6 Tbsp. butter, room temperature
- 1 cup sugar
- 3 large eggs, room temperature
- 1½ cups yellow cornmeal
- 2 cups all-purpose flour
- 1 Tbsp. baking powder
- ½ teaspoon salt
- 2 cups milk
- 2 cups fresh or frozen blueberries
- Heat oven to 375°F. Grease a 9”x13” baking pan or 2 8” cast iron skillets.
- With an electric mixer in a medium bowl, cream the butter and sugar until smooth and fluffy. Add the eggs, beating thoroughly. Stir in the cornmeal just until combined.
- In a small bowl sift together the flour, baking powder and salt. Add the dry ingredients alternately with the milk to the butter mixture, beating to combine after each addition, being careful not to overbeat. Gently fold in the blueberries.
- Pour batter into the prepared pan. Bake until the cornbread is lightly browned and a toothpick inserted in the center comes out clean, 30-40 minutes. Let cool on a wire rack before cutting into squares.
Per serving: Calories 500, Calories from Fat 110, Total Fat 12g (18% DV), Saturated Fat 7g (35% DV), Trans Fat 0g, Cholesterol 30mg (10% DV), Sodium 380mg (16% DV), Carbohydrates 87g (29% DV), Dietary Fiber 6g (24% DV), Sugars 32g, Protein 11g, Vitamin A 8%, Vitamin C 6%, Calcium 20%, Iron 15%.