Blueberry Cornbread (Cooks Country)

The original recipe is from Cooks Country (subscription required).

NOTES:

1. Uses a 9" cake pan.
2. This cornbread is a bit like cake. For an alternate cornbread recipe, look here.
3. The few times we've made this, it was with coarse cornmeal. This cornbread might have a better texture with finer cornmeal. The original recipe mentions using Quaker yellow corn meal and adds this note: "If you’re using.... Arrowhead Mills Organic Yellow Cornmeal, you will need to use 1-1/4 cups."
4. To avoid the eggs from curdling, and to help the butter integrate, warm the milk roughly to room temperature.
5. If you use a dark-colored cake pan, reduce the baking time in by about 5 mins.
6. If using frozen blueberries, leave the berries in the freezer until the last possible moment and toss them with 2 Tbl of all-purpose flour before stirring them into the batter. Then, increase the baking by about 5 mins.


INGREDIENTS:

1 cup (5 oz) corn meal, plus about 1-2 Tbl for the cake pan
1-1/2 cups all purpose flour
3/4 cup sugar, plus about 1 Tbl for sprinkling on top of the prepared cornbread
2 tsp baking powder
3/4 tsp salt
1 cup whole milk
12 Tbls butter
2 large eggs
2 cups blueberries


PREPARATION:

1. Oven to 375, with rack in the middle of the oven.

2. Melt the butter; set aside.

3. In a large bowl, mix together the flour, corn meal, sugar, baking powder, and salt.

4. If the milk isn't room temperature, put the milk in the microwave and gently heat until the chill is taken off.

5. In a small bowl, whisk together the eggs, milk, and melted butter. Lumps of butter might form but that is okay since they will melt and redistribute while baking.

6. Grease the cake pan and sides and use about a Tbl of corn meal to cover the pan.

7. Mix the wet ingredients into the dry and stir until just combined.

8. Using a spatula, carefully stir in the blueberries.

9. Pour batter into prepared pan and use spatula to smooth the top.

10. Sprinkle prepared cornbread with about a Tbl of sugar and bake about 40-45 mins until golden brown and paring knife or toothpick comes out clean when inserted into the center.

11. Let cornbread cool in pan on wire rack for 20 minutes. Run paring knife or small offset spatula between cornbread and side of pan

12. Remove cornbread from pan and let cool on rack for 20 minutes. Serve warm and with honey butter (combine 4 Tbls softened butter, 1/4 tsp salt if using unsalted butter; 1-1/2 to 2 Tbl honey)