This cornbread is a perfect dessert for any dinner. It's not too sweet or too heavy. Don't be surprised if someone asks for an extra piece!
Ingredients
- 1 1/2 C all-purpose flour (7.5 oz)
- 1 C yellow corn meal (plus 1 1/2 for dusting pan) (5.5 oz)
- 3/4 C sugar (plus 1 tbsp for sprinkling on top of batter) (5.5 oz)
- 2 tsp baking powder
- 3/4 tsp salt
- 12 tbsp melted butter, cooled
- 1 C cold milk
- 2 large eggs
- 2 C blueberries (if frozen, don’t thaw first)
- For the honey butter:
- 4 tbsp butter, softened
- 2 tbsp honey
- 1/4 tsp salt
- generous pinch of cayenne (to taste)
Instructions
- Preheat oven to 375. Prepare your pan. Generously grease the pan and sprinkle about a tablespoon of corn meal into the pan to dust it. This will give the cake a nice texture on the bottom.
- In a large bowl, sift together the flour, corn meal, sugar, baking powder, and salt. Sifting will ensure there are no large pieces of cornmeal or sugar.
- 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 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 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.
Notes
1. I weigh my ingredients rather than using measuring cups to be sure I have exactly the right amounts. I’ve noted the weight in the recipe above for your convenience
2. It is important to use a 9″ round or square pan. Alternatively, you may use a 9″ springform pan. The pan will be completely full when you pour the batter in and smooth it. I used a sheet pan under the cake pan in case it cooked over. It didn’t, but it domed and browned nicely on the top. I did not add the extra sugar but you can if you wish.
3. I dusted the blueberries with a little flour to prevent them bleeding into the cake and to ensure the berries didn’t settle to the bottom of the cake!
4. I didn’t make or serve the honey butter. I saved about 1/2 cups of the blueberries to scatter on top of the pieces of cornbread when I served them. I also added a dollop of whipped cream.