Blueberry Corn Bread

BATON ROUGE, La. (WAFB) - Markets and roadside stands are filled to the brim with berries this time of the year. Of course, there are plenty of options where you can pick your own from a local farm! The addition of blueberries makes the sweet, airy corn bread even sweeter!

Prep Time: 1 Hour

Yields: 12–16 Servings

Ingredients:

• 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

Method:

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.

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