blueberry cornbread

this one will definitely become a regular... 

 The day started with blueberry picking with my hubby!...

 Now time to cook...(recipe follows)

(a wonderful recipe from the recipe girl~adapted from Bread for Breakfast)

blueberry cornbread

Yield: 16 pieces

Prep Time: 20 min Cook Time: 40 min

Ingredients:

1 cup yellow cornmeal (stone/course ground works best)

1 cup Gold Medal® all-purpose flour

1/4 cup white granulated sugar

1/4 cup packed light brown sugar

1/2 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

2 large eggs

1 1/4 cups buttermilk

1 tablespoon vanilla extract

6 tablespoons (3/4 stick) unsalted butter

1 1/2 cups fresh blueberries, divided

Directions:

1. Preheat the oven to 325 degrees F. Spray an 8-inch square pyrex or metal pan with nonstick spray.

2. In a large bowl, whisk together the cornmeal, flour, sugars, salt, baking powder and baking soda.

3. In a small bowl, whisk together the eggs, buttermilk and vanilla. Add to the dry ingredients, then pour in the melted butter too. Mix just until incorporated (don't over-mix). Stir in 1 cup of the blueberries. Scatter the remaining 1/2 cup of blueberries on top.

4. Pour the batter into the prepared pan and bake for 40 minutes, or until the edges turn golden and a toothpick inserted into the center comes out mostly clean.

Enjoy! xo