Wednesday, July 31, 2013

Blueberry Cornbread

A much-anticipated summer milestone in Michigan’s thumb is the start of the blueberry season, and I’m happy to report that it is currently in full-swing. We get a lot of our blueberries from a little berry farm in Croswell, Michigan. You can pick them yourself or buy them picked by the pound, depending on how much time and energy you have at the moment! Either way, they are sweet, easy to eat, and go well with many different quick breads like pancakes, muffins, waffles and cornbread. 

Here, we decided to include some of the blueberries in cornbread. You may have a favorite cornbread recipe, but you can always include a couple of cups of fresh blueberries in the final mix before putting the batter in the pan. This is a standard cornbread recipe that I like, and the berries not only give it a beautiful look, but add a special dimension to the hearty cornbread.

Blueberry Cornbread

1 cup cornmeal (white or yellow)
1 cup flour
½ cup sugar
3 tsp. baking powder
1 tsp. salt
2 eggs
2/3 cup milk
½ cup vegetable oil
2 cups fresh blueberries (you could also use frozen, but I like the texture of the fresh)

Preheat oven to 400 degrees.

In a large bowl, mix cornmeal, flour, sugar, baking powder and salt together. 

In another large bowl, beat eggs, milk and oil together until combined.

Add dry ingredients to the wet ingredients and mix together until just combined. Fold in blueberries and pour batter into a greased 8 x 8 or 9 x 9 baking dish.

Bake for 25-30 minutes until top is a deep golden brown. Remove from oven and allow to cool a little before cutting. Serve with lots of butter!

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