Today Noel was grilling which is always a treat because many times, I get a visit from his precious daughters, Aysha and Atalia, bringing a bountiful plate for me. Today was such a day.
In addition to grilled chicken (Yum!), real mashed potatoes and a corn-green pea medley, he added to the side about 4 pieces of blueberry cornbread. Yes, that's right, Blueberry Cornbread made with fresh blueberries.
I had never heard of Blueberry Cornbread and was curious, so I researched the recipe and found the following one on the blog Recipe Girl. If I can get Noel to share his recipe, I'll share it here, too.
1 cup yellow cornmeal (stone/course ground works best)
1 cup Gold Medal® all-purpose flour
1/4 cup white granulated sugar
1/4 cup packed light brown sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 large eggs
1 1/4 cups buttermilk
1 tablespoon vanilla extract
6 tablespoons (3/4 stick) unsalted butter
1 1/2 cups fresh blueberries, divided
1. Preheat the oven to 325 degrees F. Spray an 8-inch square pyrex or metal pan with nonstick spray.
2. In a large bowl, whisk together the cornmeal, flour, sugars, salt, baking powder and baking soda.
3. In a small bowl, whisk together the eggs, buttermilk and vanilla. Add to the dry ingredients, then pour in the melted butter too. Mix just until incorporated (don't over-mix). Stir in 1 cup of the blueberries. Scatter the remaining 1/2 cup of blueberries on top.
4. Pour the batter into the prepared pan and bake for 40 minutes, or until the edges turn golden and a toothpick inserted into the center comes out mostly clean.
Here is Paula Deen's version.
Sweet Blueberry Cornbread
1 1/2 cups all purpose flour
2/3 cup sugar
1/2 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups milk
2 large eggs, lightly beaten
1/3 cup canola oil
4 tablespoons butter, melted
1 cup fresh or fresh frozen blueberries
Preheat oven to 350°F. Spray an 8” square baking pan with non stick baking spray and set aside.
In a medium mixing bowl, whisk together flour, sugar, corn meal, baking powder and salt. In a separate large mixing bowl, whisk together milk, eggs, oil and butter. Add to flour mixture to wet mixture and stir just until blended. Gently fold in blueberries.
Pour into prepared baking pan. Bake for 35 minutes or until wooden pick comes out clean. Serve warm with butter.