Blueberry Cornbread
Ingredients
3 cups
flour
1 cup
yellow cornmeal
¼ cup
sugar
2 tbsp.
baking powder
2 tsp.
kosher salt
2 cups
whole milk
4
eggs, lightly beaten
16 tbsp. (2 sticks)
Kowalski's Unsalted Butter, melted
12 oz.
fresh blueberries, washed and allowed to thoroughly air-dry
Directions
- In a large bowl, combine flour, cornmeal, sugar, baking powder and salt; whisk together.
- In a separate bowl, whisk together milk, eggs and butter.
- Stir wet ingredients into dry ingredients just until combined (some lumps will remain); let stand at room temperature for 20 min.
- Preheat oven to 350°.
- Gently fold blueberries into batter.
- Lightly coat a 9x13" baking pan with cooking spray; pour batter into pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean (30-35 min.).
- Serve warm or at room temperature.
