Buttermilk-Blueberry Cornbread
Adapted from Moosewood Cookbook
Preparation time: 10 minutes to prepare; 20 to 25 minutes to bake
Yield: About 8 servings
A little soft butter for the pan
1 cup cornmeal
1 cup unbleached white flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1/4 cup sugar
3 tablespoons melted butter
1 cup buttermilk (in a 2-cup liquid measuring cup)
1 1/2 cups blueberries
  1. Preheat the oven to 350°F. Lightly butter an 8-inch square baking pan.
  2. Place the cornmeal in a medium-sized bowl, then sift in the flour, baking powder, baking soda, and salt. Stir until thoroughly combined, and make a well in the center.
  3. Add the egg, sugar, and melted butter to the buttermilk in the measuring cup, and whisk gently until uniform. Pour this mixture into the well in the center of the dry ingredients, and mix with a wooden spoon until all the dry ingredients are moist and incorporated. (Don't overmix.)
  4. Place the blueberries on top of the batter, and gently fold them in with a rubber spatula, scraping up batter from the bottom of the bowl, and lifting it on top of the berries. (Don't worry if some of the berries break.)
  5. Spread the batter into the prepared pan, and bake in the center of the oven for 20 to 25 minutes, or until a knife inserted all the way into the center comes out clean.
  6. Allow to cool for at least 10 minutes before cutting. Serve hot, warm, or at room temperature, with sweet butter.