I get lots of inspiration from walking through bakeries and grocery stores. If I see something that I would like to try in my own kitchen I take a picture of it on my iPhone so that I can remember it later. I know it sounds a bit crazy, but I have found so many interesting recipes just from documenting it on my phone! Hmmm…I can’t believe that I am actually admitting this! Does that sound crazy? 😀 So if you see me in a local restaurant taking a picture of a menu or in a waiting room taking a picture of a magazine page-don’t judge, just come by and print the recipe from my blog! 😉
This past weekend I was walking through the bakery department of our local grocery store and saw some delicious blueberry cornbread. I was so tempted to throw it in my cart but instead I took a picture of it on my iPhone so I could make it in my own kitchen. Cornbread is a favorite in my household all year long so I knew that blueberry cornbread would be a huge hit at my house. This moist, delicious and slightly sweet, cake-like cornbread is bursting with blueberry goodness. It is a wonderful accompaniment to brunch, dinner or coffee and tea. So what are you waiting for? The grocery stores and farmers markets are brimming with ripe blueberries!
One Year Ago: Blueberry Drop Scones
Blueberry Corn Bread
- 2/3 cup all-purpose flour
- 1 1/3 cup yellow cornmeal
- 1/4 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 1/4 cup (1/8 lb.) butter, melted
- 1 cup fresh blueberries, rinsed
Bake 22-24 minutes or until a toothpick inserted in the center comes out clean. Cut into squares or wedges. Serve warm. Let cool 10 minutes, then cut into 9 squares.