Blueberry Cornbread

Name: Blueberry Cornbread
Yield: Serves 8
Ingredients: 1½ tablespoons , plus 1 cup (5 ounces/142 grams), cornmeal; 1½ cups (7½ ounces/213 grams), all-purpose flour; ¾ cup (5¼ ounces/149 grams) plus 1 tablespoon, sugar; 2 teaspoons, baking powder; ¾ teaspoon, salt; 1 cup, whole milk; 12 tablespoons, unsalted butter, melted; 2 , large eggs; 10 ounces (283 grams/2 cups), blueberries

Desserts or Baked Goods
Fruit
Breads

By Morgan Bolling ･ Appears in Cook's Country August/September 2018, Cook's Country TV

Our goal: to create a fruit-filled cornbread to excite, not confuse, our cornbread-loving souls.

SERVES 8

TIME 1 hour, plus 40 minutes cooling

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