Blueberry Cornbread

Recipe from Sunset Magazine

It's another Blueberry Tuesday.  Here's my confession.  I love cornbread.  I always have.  It is an indulgence that I rarely allow myself, but when I do I am instantly in heaven.  Second confession: I'm not normally a fan of sweet cornbread.  However, this recipe has me curious.  I may have to try this one.  What do you think?  Of course I will comment when I do.  If you try this first, let me know how it turns out.


Ingredients:

• 2 large eggs 
• 1 cup buttermilk
• 1/4 cup (1/8 lb.) butter, melted 
• 2/3 cup all-purpose flour
• 2/3 cup yellow cornmeal
• 2/3 cup dehydrated masa flour (see note above)
• 1/4 cup sugar 
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup fresh blueberries, rinsed

Ingredients:

1. 1. In a bowl, beat eggs, buttermilk, and butter to blend. In another bowl, mix flour, cornmeal, masa, sugar, baking powder, and salt.
2. 2. Stir flour mixture into egg mixture just until evenly moistened. Gently stir in berries. Spread level in a buttered 8-inch square pan.
3. 3. Bake in a 375° oven until a wooden skewer inserted into the center comes out clean, 20 to 25 minutes. Let cool 10 minutes, then cut into 9 squares.
4. Nutritional analysis per piece.