Winter 2009 Recipe
Contributed by Edible Communities
Jennifer Keller – Peconic Baking Company
Makes 16 servings
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ½ cup granulated sugar
- 3 teaspoons baking powder
- ¼ teaspoon kosher salt
- 1 cup milk
- 1 egg, lightly beaten
- ¼ cup melted butter
- 1 teaspoon pure vanilla extract
- 1 pint (2 cups) fresh blueberries
- For Honey Butter (optional):
- 2 teaspoons melted butter
- ¼ cup liquid honey
1. Make the cornbread: Preheat the oven to 400º F. Grease an 8- by 8-inch baking pan; set aside. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder and salt. Set aside.
2. In a medium bowl, whisk together the milk, egg, butter and vanilla. Add the liquid ingredients to the large bowl containing the dry ingredients and stir with a rubber spatula until just combined. Gently fold in the blueberries.
3. Pour the mixture into the prepared pan. Bake until the cornbread is lightly browned and firm to the touch and a toothpick inserted into the center comes out dry, about 30 to 40 minutes. Cool in the pan on a cooling rack. Serve warm or at room temperature.
4. Make the honey butter (optional): Whisk together the butter and honey. Brush all or some of the mixture onto the cornbread about 10 minutes after it is removed from the oven.