Do I hear trumpets blaring in the background? I should! Because this recipe should be introduced with great fanfare. What a tremendous surprise -- to cook and guest alike. Blueberries? In cornbread? To be eaten with the entree?
let's hear the trumpets again as I bring you:
Sweet Corn and Blueberry Corn Bread
Canadian Living, August 2008
1 1/4 c cornmeal
1 c flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c corn, cooked or thawed, in kernels
1/4 c brown sugar
1 c buttermilk
1/2 c butter, melted
1 1/4 c blueberries (using frozen is just fine)
2 tsp sugar (I used turbinado)
Whisk together flour, cornmeal, baking soda, baking powder and salt.
In a food processor or blender, puree the corn kernels with the brown sugar until lumpy. Add buttermilk and eggs. Puree to combine.
Make a well in the flour mixture. Pour in corn mixture and stir until just combined.
Fold in butter. Fold in blueberries.
Pour into a greased 9" glass pie plate, smoothing the top. Sprinkle with sugar.
Bake at 375 until deep golden and cake tester inserted comes out clean -- about 30-35 minutes. Cool on rack.