Buttermilk cornbread, lightly sweetened, tender, and tangy, with a burst of fresh blueberries in every bite.
Soccer practice started last week and with it my summer of leisure (HA!) evaporated like rain on hot asphalt. The preseason practices are a whole lot of cardio conditioning in the heat. Those boys go through two 5-gallon coolers full of ice water every practice. Afterward, my boy not only smells ripe as a peach, but he’s beyond famished and in pursuit of food. On one such night, we happened to driving by a farm stand with a sign that boasted, “Early Blueberries!” Son #1 saw the sign before I did, and alerted me to the fact by shouting, “STOP THE TRUCK RIGHT NOW!”
Holy cow! That outburst scared the bajeezes out of me! If I didn’t intend to pull over, I would have ran off the road out of sheer fright. The hangry teen had spoken. We picked up a pound of the sweet blue orbs and headed home. By the time we were halfway there, we had collectively eaten a giant hole in the box. Violet Beauregard had nothing on us. What is it about fresh berries that is completely irresistible on a hot summer day?
Thankfully, I had the wherewithall to remember to get an easy pulled pork barbecue going in the crockpot before we left. Of course, I no longer had the energy to toss together the cole slaw to serve on the pork. We could skip the slaw, but being that our hunger threshold reached Defcon 5 before we ever left the field, stopping to pick up burger buns was also out of the question. Although the men-folk in my house probably wouldn’t have a problem with eating a pile o’pork on a plate without any sides to speak of, I took the more civilized route and took fifteen minutes to get cornbread in the oven. As I was popping blueberries into my mouth while stirring the batter, I decided to toss a few handfuls of the berries into the mix. Hey. When I get hungry, just about any combination sounds reasonable.
Blueberry Buttermilk Cornbread is a lightly sweet, Northern style cornbread.
It’s offset with a slight tang of buttermilk, and a juicy burst of fresh blueberries in every bite. I served it up alongside a (small) pile of pulled pork, and called it a balanced meal.
Lightly sweetened, tender, and tangy cornbread with a burst of fresh blueberries in every bite.
15 minPrep Time
30 minCook Time
45 minTotal Time
- 4 Tbs. unsalted butter, melted and slightly cooled
- 1/2 C. granulated sugar
- 1 C. buttermilk
- 1 egg
- 1 C. all purpose flour
- 1 1/4 C. finely ground yellow cornmeal
- 1 Tbs. baking powder
- 1/2 tsp. salt
- 1 1/2 C. fresh blueberries
- Preheat the oven to 400 degrees F. Spray an 8 x 8 pan with baking spray, or line 12 wells of a muffin tin with paper liners; set aside.
- Whisk the melted butter, sugar, buttermilk, and egg together in a medium sized bowl until well blended. In a larger bowl, whisk the flour, cornmeal, baking powder, and salt together to combine. Make a well in the center of the dry ingredients. Pour the wet ingredients into the well of dry ingredients. Gently stir both mixtures together until just combined. Fold the fresh blueberries into the batter.
- Pour the batter into the prepared pan, or portion evenly into the prepared muffin cups. Bake for 20 to 25 minutes for the 8 x 8 pan (15-20 minutes for muffins) or until just starting to brown around the edges and a toothpick inserted in the center comes out clean.
- Transfer Blueberry Buttermilk Cornbread to a wire rack to cool at least 15 minutes before slicing to serve.
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