Buttery Blueberry Cornbread
Ingredients
- 1 cup self rising flour
- 1 cup self rising cornmeal mix
- 1/2 cup packed light brown sugar
- 2/3 cup milk
- 2 eggs
- 2 T vanilla
- 12 oz blueberries
- 1 stick butter melted
- 1/2 stick butter softened
Instructions
- Combine flour, cornmeal mix and sugar in a mixing bowl.
- In another mixing bowl combine eggs, vanilla and milk and whisk to combine.
- Add wet ingredients to dry. Stir well and add melted butter. Fold in blueberries.
- Place batter into a greased 8″ x 8″ square pan or deep dish pie round.
- Bake at 350 for 30 minutes or until golden and set.
- Immediately spread softened butter over top.
- Let sit several minutes before cutting into squares or wedges.
Notes
Combine flour, cornmeal mix and sugar in a mixing bowl.
In another mixing bowl combine eggs, vanilla and milk and whisk to combine.
Add wet ingredients to dry. Stir well and add melted butter. Fold in blueberries.
Place batter into a greased 8″ x 8″ square pan or deep dish pie round.
Bake at 350 for 30 minutes or until golden and set.
Immediately spread softened butter over top.
Let sit several minutes before cutting into squares or wedges.
In another mixing bowl combine eggs, vanilla and milk and whisk to combine.
Add wet ingredients to dry. Stir well and add melted butter. Fold in blueberries.
Place batter into a greased 8″ x 8″ square pan or deep dish pie round.
Bake at 350 for 30 minutes or until golden and set.
Immediately spread softened butter over top.
Let sit several minutes before cutting into squares or wedges.