Blueberry Cornbread

Wow how did this week go by so fast?!  I've been so busy I almost forgot to post one of my new favorite recipes. 

We are in full graduation party mode around here - only one week until our baby girl graduates from high school!!  I'm not quite freaking out yet, but I'm sure the tears will be flowing next Saturday morning!

Until then let's talk about blueberries and cornbread.  Not a likely combination, but oh so good.
I first tried it at Whole Foods a couple of months ago and thought it was quite tasty, but I knew a homemade version would be so much better and I was right.  It was the perfect side to go along with my lunch time salad several times last week. 

Wish me luck this week getting ready for this party and all of the emotions that go along with graduation ceremonies.  Not to mention her moving out and going to college in a couple of months.  Oh my.....

Blueberry Cornbread

2 large eggs

1 cup buttermilk

1/4 cup butter, melted

1/3 cup whole wheat flour

1/3 cup all-purpose flour

1 1/3 cup yellow cornmeal (I used Bob's Red Mill Whole Grain)

1/4 cup sugar

1 1/2 tsp. baking powder

1/2 tsp. salt

1 cup fresh blueberries, rinsed

Coat an 8 inch bake dish with cooking spray or butter.

In a bowl, beat eggs, buttermilk and butter to blend.  In another bowl, mix flours, cornmeal, sugar, baking powder and salt.

Stir flour mixture into egg mixture just until evenly moistened.  Gently fold in berries.

Pour mixture into a greased 8 inch bake dish.

Bake at 375 degrees for 20-25 minutes until done.

Cool on a wire rack for 10-15 minutes, then cut into squares.

Enjoy!

Recipe slightly adapted from A Cozy Kitchen

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