Blueberry Cornbread

Step 1

Preheat oven to 350F

Step 2

Butter a 9 inch spring form pan.

Step 3

Whisk the butter and sugar together until there are no lumps. Then whisk in the eggs, one at a time, and then the buttermilk.

Step 4

Stir in the baking soda, salt, flours, and cornmeal, stirring just until combined. Fold in the berries.

Step 5

Turn the batter into the prepared pan and smooth out the top. You can pop a few extra blueberries into the top of the batter if you like.

Step 6

Bake for about 35 minutes, or until the cornbread is golden and a toothpick inserted in the center comes out without any wet batter clinging to it. You might have a few cracks on top and the edges will just be pulling away from the sides of the pan slightly. Cool on a rack for about 15 minutes before releasing the sides of the spring form pan.