(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