New England Maple and Blueberry Cornbread

This is Yankee cornbread. In the north, bakers tend to add more sweeteners to their cornbread than Southern cornbread which has little or no sugar. This recipe is not only sweetened but sweetened with pure maple syrup. The recipe calls for blueberries but raspberries or cranberries would be good also.

We made this recipe in a nine-inch cake pan. You may choose to make muffins or make it in a skillet. If you make muffins, increase the heat to 425 degrees and bake the muffins for ten minutes or so. (The higher heat will help the muffins dome a little more.)

We served this cornbread hot with a dab of butter and then drizzled with real maple syrup.

New England Maple and Blueberry Cornbread (or Muffin ) Recipe

Ingredients

1 cup whole wheat flour
1 1/4 cups cornmeal--yellow, blue, or white
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup milk
1/4 cup butter, melted
1/4 cup real maple syrup
1 1/2 cups fresh or individually frozen blueberries—unthawed

Directions

Preheat the oven to 400 degrees.

1. In a medium bowl, mix the dry ingredients together, the flour, cornmeal, baking powder, and salt.
2. In another bowl, whisk two large eggs. Add the milk and melted butter.
3. With a spatula, mix the dry ingredients into the liquid mixture. Stir until just combined. Carefully fold the berries into the batter. Do not mix enough to spread blue juice throughout the batter. Spooned the batter into a well-greased nine-inch pan.
4. Bake for 23 to 27 minutes or until done. If you remove the bread from the pan by inverting the pan, the crust will be crunchier. Serve warm.

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