| Ingredients: 1 1/2 Cup(s) flour 1 Cup(s) yellow cornmeal 3/4 Cup(s) sugar 2 Teaspoon(s) baking powder 3/4 Teaspoon(s) salt 12 Tablespoon(s) melted butter, unsalted 1 Cup(s) milk 2 egg 2 Cup(s) fresh blueberries |
Directions:
In a 9 inch round greased light colored cake pan, sprinkle 1.5 tblsp corn meal. Combine dry ingredients in a bowl. Combine wet ingredients in another bowl. Whisk until combined. There may be lumps. Pour the wet ingredients into the dry ingredients. Gently whisk together. Be careful not to stir so much that gluten is developed, making the bread tough. Stir until combined. Transfer to the baking pan. Level the top of the batter. Sprinkle the top evenly with 1 tblsp sugar. Preheat oven to 375 degrees. Bake 40 to 45 minutes until a knife in the middle comes out clean and golden brown on top. Let cool in the pan for 20 minutes. Make honey butter In a medium bowl, mix 4 tblsp unsalted softened butter, 2 tblsp honey, .25 tsp salt, 1 pinch of cayenne pepper. Mix with a fork. Run a knife around the pan to loosen. Remove from the pan. Let cool on a rack for another 20 minutes. Serve with honey butter. |