Blueberry Cornbread

Recipe by Sunset Mag

Yield: Makes 9 servings

2  large eggs

1  cup  buttermilk

1/4  cup  (1/8 lb.) butter, melted

2/3  cup  all-purpose flour

1 1/3 cup yellow cornmeal

1/4  cup  sugar

1 1/2  teaspoons  baking powder

1/2  teaspoon  salt

1  cup  fresh blueberries, rinsed

In a bowl, beat eggs, buttermilk, and butter to blend. In another bowl, mix flour, cornmeal, sugar, baking powder, and salt.

Stir flour mixture into egg mixture just until evenly moistened. Gently stir in berries. Grab your 10" cast iron skillet and heat over medium heat. Melt 2 tablespoons of butter, coating the pan with it.  Note: If you don't have a cast iron skillet you could also use an 8 inch square pan.  

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.