Blueberry Buttermilk Cornbread
Prep Time: 35 MINS Cooking Time: 25 MINS Servings: 12
4 Tbs. unsalted butter; melted and slightly cooled
1/2 . granulated sugar
1 C. buttermilk
1 C. all purpose flour
1 1/4 C. finely ground yellow cornmeal
1 Tbs. baking powder
1/2 sp. salt
1 1/2 C. fresh blueberries
- Preheat the oven to 400 degrees F. Spray an 8 x 8 pan with baking spray, or line 12 wells of a muffin tin with paper liners; set aside.
- Whisk the melted butter, sugar, buttermilk, and egg together in a medium sized bowl until well blended. In a larger bowl, whisk the flour, cornmeal, baking powder, and salt together to combine. Make a well in the center of the dry ingredients. Pour the wet ingredients into the well of dry ingredients. Gently stir both mixtures together until just combined. Fold the fresh blueberries into the batter.
- Pour the batter into the prepared pan, or portion evenly into the prepared muffin cups. Bake for 20 to 25 minutes for the 8 x 8 pan (15-20 minutes for muffins) or until just starting to brown around the edges and a toothpick inserted in the center comes out clean.
- Transfer Blueberry Buttermilk Cornbread to a wire rack to cool at least 15 minutes before slicing to serve.