Ingredients
- 1 cup yellow corn meal
- 1 ½ cups all purpose flour
- ¾ cup granulated sugar
- 2 tsp baking powder
- ¾ tsp fine salt Honey butter:
- 4 Tbsp unsalted butter, softened
- 2 Tbsp honey
- ¼ tsp fine salt
- pinch of cayenne pepper
- 12 Tbsp unsalted butter, melted and cooled
- 1 cup whole milk
- 2 large eggs
- 1 ½ Tbsp yellow corn meal
- 10 oz (2 cups) blueberries
- 1 Tbsp granulated sugar
Directions
Step 1 – Dust 9 in. Greased light-colored cake pan with 1 ½ Tbsp yellow corn meal
Step 2 – Whisk dry ingredients until combined
Step 3 – in separate bowl, whisk wet ingredients until combined – sometimes clumps because of the temperature of butter and cold milk: it’s fine – clumps will melt in oven
Step 4 – add wet ingredients to dry ingredients – whisk until just combined to avoid forming extra gluten at this stage
Step 5 – add blueberries – fold in just until combined
Step 6 – transfer batter to prepared cake pan, and use rubber spatula to gently flatten out top
Step 7 – dust top with sugar – go slow if needed to ensure bread is covered
Step 8 – put into oven preheated to 375 degree F, bake until golden brown on top and a paring knife inserted in the center comes out clean (besides blueberries; no crumbs) – about 40-45 minutes
Step 9 – let cool in cake pan for 20 minutes
Step 10 – while waiting, combine ingredients for honey butter
Step 11 – run paring knife between cornbread and cake pan to loosen it up – with hand on top of cornbread (possibly using towel to hold pan with other hand), flip it around to take out cornbread
Cook’s Notes:
If cake pan is darker, shorten cook time
For 9.5 in cast iron pan, first to compensate for slightly increased area: decrease baking time and raise temperature, but to compensate for black color: lower temperature by 25 degrees