Not quite sure how I stumbled upon this blogger’s site – I’m sure it was a mention or link from someone else - but I am very happy I did. My waistline begs to differ but what the hey! Sweet Pea’s Kitchen has some marvelous concoctions on her site of which one was a recipe for blueberry cornbread. I wanted to bake something to go with dinner and DH suggested the night before that maybe I might want to do something with the still big pile of blueberries we picked last summer that are in the freezer. Okie dokie!
I keyed in blueberry to see what would pop up in her search section and SHAZAM! Not wanting to zest anything or really work that hard (wasn’t feeling too industrious) I opted for the interesting combination of blueberries and cornbread. Hmmmmmmmmmm says I. I have been chomping on cornbread since I was knee high to a knee and I did have these blueberries so off I went. Now I will say that my personal preferences lean towards a sweeter cornbread so I added a bit more to mine than the recipe calls for and even with that it wasn’t sweet enough for me so next time I make it I will up the amount a bit more. Somewhere in some article I read that in order to prevent your blueberries from sinking to the bottom of whatever you are making one should toss them in a bit of sugar first. Think I might try that next time as well. So here is the recipe and thank you Sweet Pea’s Kitchen.
- 2/3 cup all-purpose flour
- 1 1/3 cup yellow cornmeal
- 1/4 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/4 cup (1/8 lb.) butter, melted
- 1 cup fresh blueberries, rinsed