Saturday, March 4, 2017

Blueberry Cornbread




I was listening to a book on tape and heard about blueberry cornbread.  It totally piqued my curiosity. What a great breakfast treat idea.

Do you listen to books on tape? I love it.  Every day my commute to work, that 80 minutes round trip is made better by listening to some book teaching me something or a story that I can escape into.  So precious!

I am struggling to figure out a rhythm of being a working Mom.  Maybe its futile.  So many things I still want to do and am trying to cram it into small spaces.  Sounds familiar, right?  I guess we all are in that same boat no matter what's on your plate.

Thankfully I have been able to make dinner every night.  I did not want to give that up.  My husband said he would pitch in.  I considered it.  Nahhhhh.  Me!  I want to continue cooking because I do enjoy it.  The other day though, I came in to find him making pancakes and eggs for dinner.  That was a nice surprise and I was very grateful.


BLUEBERRY CORNBREAD

2 cups (10 oz) all purpose flour
1 cup (5 oz) yellow cornmeal
1½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
¾ cup Greek yogurt
½ cup white sugar
½ cup whole milk
8 tablespoons (1 stick) unsalted butter, melted and cooled
2 large eggs
1 (11 oz) can whole corn kernels, drained
1 cup blueberries

Adjust an oven rack to the middle position and heat the oven to 375°F. Grease a 10” cast iron skillet or a 9" square baking pan.
Whisk the flour, cornmeal, baking powder, baking soda, and salt together in a large bowl. In a medium bowl, whisk the greek yogurt, sugar, milk, melted butter, and eggs together until smooth. Gently fold the sour cream mixture into the flour mixture with a rubber spatula until just combined. Do not overmix. Fold in the corn kernels and blueberries.
Pour the batter into the skillet and smooth the top. Bake until cornbread is golden yellow, about 17-20 minutes. Don’t over bake - you don’t want your cornbread to be dry! Remove from the oven and cool completely.
For the cinnamon honey butter, stir together all of the ingredients until fully combined. Serve with cornbread.

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