For several days this week, I found myself craving cornbread. I’m not sure where the craving came from, but I suspect it came from the menu at a restaurant we ate at last weekend. The restaurant, Maya, is here in Charlottesville and they offer a long list of sides that come with each entrée. I didn’t choose cornbread that night for dinner, but seeing it listed must have made me want it anyway.
I like my cornbread sweet and usually don’t make it as sweet as I want it. As a result, I think I use a different recipe every single time I bake it. This time I used a Mark Bittman recipe that I found online. Bittman’s recipes usually turn out great for me and the recipe touted itself as “easy and forgiving,” which is exactly what I was after for weeknight baking. The recipe also called for a flexible amount of sugar, so I figured that gave me a little wiggle room for making it extra sweet.
And just to mix things up, I threw in some frozen blueberries. It sounds kind of weird, but I had tried blueberry cornbread before, so I knew it was a good combo. Plus I have a LOT of frozen blueberries to go through in the next handful of months.
For the blueberries, I used a trick I learned from a Martha Stewart blueberry muffins recipe. Toss the blueberries in a little bit of flour before adding them to the batter. When you do this, the blueberries don’t sink to the bottom!
The original recipe called for 1/4 to 1/2 cup of sugar. I used the 1/4 cup of sugar and then added a 1/3 cup of honey. If you don’t like your cornbread as sweet as I do, use just a 1/4 cup of sugar.
Recipe slightly adapted from a NY Times Recipe of the Day by Mark Bittman
- 4 tablespoons unsalted butter
- 1 1/2 cups yellow cornmeal
- 1/2 cup unbleached all-purpose flour, plus 1 tablespoon for blueberries
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 cup granulated sugar
- 1/3 cup honey
- 2 eggs
- 1 1/4 cups milk, more if needed
- 1 cup fresh or frozen blueberries
- Preheat oven to 375 degrees. Put butter in an 8-inch square baking pan. Place pan in oven.
- Combine all dry ingredients in a bowl. Mix honey and eggs into milk, then stir this mixture into dry ingredients, combining with a few swift strokes. If mixture seems dry, add another tablespoon or two of milk.
- In a small bowl, toss blueberries with one tablespoon flour (this keeps them from sinking to the bottom of the batter while baking). Gently fold blueberries into cornbread batter.
- When butter in pan has melted and the oven is hot, remove pan from oven, pour batter into it and smooth out top. Return pan to oven.
- Bake about 30 minutes, until top is lightly browned and sides have pulled away from pan; a toothpick inserted into center will come out clean. Serve warm.