Lemony Blueberry Corn Bread with Basil

Susan from Food Blogga

Corn Bread:
1 cup all-purpose flour
1 cup medium coarse stone-ground cornmeal
1/2 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons canola oil
2 tablespoon butter, melted and cooled
1 cup buttermilk
2 large eggs, lightly beaten
1 teaspoon lemon extract
1/4 teaspoon lemon zest
2/3 cup fresh blueberries (dusted with flour)
1/3 cup fresh basil, thinly sliced (or 1-2 tablespoons of dried basil for a more intense flavor)

Basil Butter:
1/4 cup butter, slightly softened
1 tablespoon fresh finely chopped basil


Place a rack in center of oven and preheat to 375 degrees F. Butter or coat with cooking spray a a 5 by 9-inch loaf pan and set aside.

For the basil butter, stir chopped basil into softened butter and set aside.

Remove any blueberries stems. Wash the berries, pat dry, and lightly sprinkle with 1 tablespoon flour to help prevent them from sinking or bleeding color.

In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda, and salt.

In a separate bowl, whisk together oil, butter, buttermilk, eggs, lemon extract, and lemon zest. Add to the flour mixture and stir quickly until well combined. Using a rubber spatula, gently fold in the the fresh blueberries and basil.

Bake for 35-45 minutes, or until the top is golden and a cake tester inserted into the center of the bread comes out clean. If it needs to bake longer but the top is already golden, then place a a piece of tin foil over the top of the bread to prevent further browning. Transfer the pan to a rack to cool for 5 minutes before removing and placing on a wire rack to cool. Serve hot with basil butter.