cooks country cornbread

Delicious, amazing blueberry cornbread bursting with blueberries and served with a lightly spicy honey butter.

Blueberry Cornbread with Honey Butter

C all-purpose flour

C yellow corn meal (plus 1 1/2 for dusting pan)

C sugar (plus 1 tbsp for sprinkling on top of batter)

tsp baking powder

salt

tbsp melted butter, cooled

C milk

eggs

blueberries (if frozen, don't thaw first)

For the honey butter:

tbsp butter, softened

tbsp honey

tsp salt

cayenne (to taste)

Spray a 9-inch square or round cake pan....

Spray a 9-inch square or round cake pan.  Dust with about 1 1/2 tbsp yellow cornmeal.  Preheat oven to 375°.

In a large bowl, whisk together the flour,...

In a large bowl, whisk together the flour, corn meal, sugar, baking powder, and salt.

In a smaller bowl, whisk together the melted...

In a smaller bowl, whisk together the melted butter, milk, and eggs.  Pour the wet ingredients into the dry ingredients and whisk until just combined - there may be small lumps and that's OK.  Finish by folding with a large spoon to make sure all is incorporated from the bottom of the bowl.

Fold the 2 cups of blueberries into the...

Fold the 2 cups of blueberries into the batter, pour it into the prepared pan and lightly smooth down the top of the batter.  Finish off the top by sprinkling 1 tablespoon of sugar over the batter.

Bake for 40-45 minutes (mine was perfect at...

Bake for 40-45 minutes (mine was perfect at 40 minutes) until toothpick comes out clean.  It will be very lightly brown on top.  Let cool in the pan for 20 minutes.  Run a paring knife around the edges of the pan and turn out onto a rack.  Cool for an additional 20 minutes until completely cooled.  Use a serrated knife to cut pieces.

To make the honey butter, mix together the...

To make the honey butter, mix together the butter, honey, salt and cayenne until totally blended.  Serve with cooled cornbread.

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Blueberry Cornbread with Honey Butt...

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Blueberry Cornbread with Honey Butt...

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