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Blueberry Maple Cornbread

in Diana's Recipe Book

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Servings: 9-12
My husband Kenny says this is by far the best cornbread I've made yet. The maple syrup gives it it's unique flavor and the juicy blueberries add a very special taste that you will love from your very first bite. I highly recommend making the Maple Butter (see below) to spread over each slice of cornbread. It is so good and definitely worth trying. Your friends and family will love this "oh so good" treat. Serve it at breakfast, at an afternoon tea or enjoy as a midday treat or for a late night snack.

1 1/4 cups all-purpose flour
3/4 cup yellow cornmeal (stone-ground cornmeal recommended)
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/4 cup (1/2 stick/2oz/56g) unsalted butter, melted
1/4 cup real maple syrup or maple-flavored syrup
1 egg, slightly beaten
1 cup fresh or frozen blueberries

Maple Butter: (optional)
1/4 cup (1/2 stick/2oz/56g) butter, very soft
1 tablespoon real maple syrup or maple-flavored syrup

Preheat oven to 375°F/190°C. Line a 8 or 9-inch square baking pan with parchment paper and spray paper with nonstick cooking spray, or if you don't have parchment paper, generously grease pan with butter or shortening. Set aside.

In a large mixing bowl combine flour, cornmeal, sugar, baking powder and salt. Add milk, 1/4 cup melted butter, 1/4 cup maple syrup and slightly beaten egg; stir just until flour mixture is moistened. With a rubber spatula or wooden spoon gently fold in blueberries.

Pour batter into prepared baking pan. Bake for 25 to 35 minutes or until lightly browned. Let cornbread cool in pan on wire rack for 15 minutes, then cut into squares and serve warm or at room temperature. Cornbread can be stored covered in an airtight container or wrapped in plastic wrap for 2-3 days.

Maple Butter: (optional)
Meanwhile, combine 1/4 cup butter and 1 tablespoon maple syrup in small bowl until creamy. If desired, serve warm cornbread with Maple Butter.

Makes 9-12 servings.

Photograph taken by Diana Baker Woodall© 2006

Date: March 11, 2006

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