Being from the south, I grew up loving cornbread. There’s something special about cornbread’s lightly sweet taste and cake-like texture that I love. When I was younger, my mom would make red beans and rice every single Monday, and with those beans we were also served cornbread. Sometimes, it would be cornbread muffins, or cornbread “sticks” or cornbread right out of the skillet. In our house, red beans and cornbread just always went together.
I find I make cornbread quite often as well, although not every single week. The other day I made a sweet blueberry cornbread. I added a pint of beautiful, sweet, plump blueberries to my mix and I added a little brown sugar and some nutmeg and wow…talk about taking cornbread to an entirely different level! It was almost like a little dessert.
I served this sweet cornbread with a quiche I made for dinner and we spread a dollop of honey butter from Trader Joe’s on top. Fortunately, I was able to save a little bonus piece for the next morning to have with my coffee.
1 1/2 cups all purpose flour
1/2 cup yellow cornmeal
1/2 cup sugar
1/4 cup brown sugar
1 tablespon baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
2 large eggs, lightly beaten
1 1/4 cups milk
8 Tablespoons butter (1 stick), melted
1/2 teaspoon vanilla extract
1 pint fresh blueberries
Preheat the oven to 350 degrees F. Grease an 8″ square baking pan and set aside.
In a medium mixing bowl, whisk together the flour, cornmeal, sugar, brown sugar, baking powder, salt and nutmeg. In a separate large mixing bowl, whisk together eggs, milk, butter and vanilla. Add the flour mixture to the wet mixture and stir. Gently fold in the blueberries.
Pour into your prepared baking pan. Bake for 35 minutes. Serve warm.