Blueberry Cornbread

Prep Time
15 minutes
Yield
10 servings
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Ingredients

* 1 1⁄2 c thrive white flour
* 1 c thrive cornmeal
* 2 t thrive baking powder
* 1⁄4 t thrive baking soda
* 1⁄2 t thrive iodized salt
* 1⁄4 c thrive brown sugar
* 3⁄4 c thrive freeze dried sweet corn, reconstituted
* 1⁄4 c buttermilk
* 1⁄4 c maple syrup
* 2 thrive whole eggs, prepared
* 2 T thrive white sugar
* 1 c thrive freeze dried blueberries, reconstituted and well-drained
* 8 T butter, melted

Instructions

* Preheat oven to 400 degrees and adjust oven rack to the middle position. Spray an 8" baking dish with non-stick cooking spray.

* Whisk flour, cornmeal, baking powder, baking soda, and salt in a medium bowl until combined. Add well-dried blueberries and toss well. Set bowl aside.

* In food processor or blender, combine brown sugar, corn kernels, buttermilk, and maple syrup. Add eggs and process until well combined. NOTE: There will still be lumps of corn in the mixture.

* Make a well in the middle of the dry ingredients using a rubber spatula. Pour the wet ingredients into the well and begin folding the wet and dry ingredients together.

* Add melted butter and continue to fold until the dry ingredients are all lightly moistened.

* Pour batter into the greased baking dish and smooth the surface with a rubber spatula. Sprinkle granulated sugar over the batter.

* Bake until the bread is a deep golden color, about 25-30 minutes. Cool on a wire rack for 10 minutes.