(Air Date: April 28, 2016. Source: Chef John Folse.)
Prep Time: 1 Hour
Yields: 12–16 Servings
Markets and roadside stands are filled to the brim with berries this time of the year. The addition of blueberries makes the sweet, airy corn bread even sweeter!
1½ cups fresh blueberries, divided
1 cup stone-ground yellow cornmeal 1 cup all-purpose flour ¼ cup white granulated sugar ¼ cup packed light brown sugar ½ tsp salt ½ tsp baking powder ½ tsp baking soda 2 large eggs 1¼ cups buttermilk 1 tbsp vanilla extract 6 tbsps melted unsalted butter
Preheat oven to 325°F. Grease an (8-inch) square glass or metal baking pan, or a (8-inch) cast iron skillet with nonstick cooking spray then set aside. In a large bowl, combine cornmeal, flour, sugars, salt, baking powder and baking soda, stirring to mix well. In a medium bowl, whisk together eggs, buttermilk and vanilla. Add egg mixture to the dry ingredients then add melted butter. Mix just until incorporated, taking care not to over-mix. Add 1 cup blueberries and stir gently to distribute. Pour batter into prepared pan and evenly sprinkle remaining ½ cup blueberries over top. Bake 40 minutes or until edges turn golden and a toothpick inserted into the center comes out clean. Remove from oven and allow to cool slightly before serving.