Here in San Francisco we’re approaching the time of year when we’re fogged in, windy and cloudy while the rest of the northern hemisphere frolics half-naked in ridiculous heat. This is the time of year when I cast a longing eye north, east or south (I’m looking at you Portland, Brooklyn, Chicago and Fresno!), any direction that’ll get me out of this miserable non-summer that I’ll never grow accustomed to. Nobody likes a complainer, I know. It’s tricky, though: there’s been this ferocious, bitter wind coursing through the city and I’m of half a mind to protest by staging a bed-in.
This weather also makes me fantasize about picnics, dining out of doors, and the fine, fine food coming our way on those lovely days and weekends when I can make a hasty escape from our frigid city. Which is why I made this cornbread. Cornbread’s great any time of year, no doubt. But isn’t there something kind of classically summery and celebratory about it? And when you stud cornbread with a pile of fresh, perfect blueberries and bake it in a cozy oven in a cast-iron skillet, the shortcomings of the season are mitigated, just a little. And that’s what I’m looking for right now.
This Blueberry Cornbread recipe is part of The May Seasonal Food Guide.
BLUEBERRY CORNBREAD
adapted from Sunset Magazine via A Cozy Kitchen
1 cup buttermilk
2 large eggs
3 tablespoons butter, melted
1 1/3 cup cornmeal
2/3 cup all-purpose flour
1/4 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon sea salt
1 cup fresh blueberries, rinsed
Preheat oven to 375 degrees.
In a large mixing bowl, whisk together the eggs, buttermilk and melted butter. In a separate bowl, combine cornmeal, flour, sugar, baking powder and salt. Fold dry mixture into wet. Gently fold blueberries into the batter.
If using a skillet, warm it over a low flame and melt another teaspoon or so of butter in the skillet – enough to coat.
Pour batter into skillet. Bake at 375 degrees for about 20-25 minutes, until a toothpick inserted in the center comes out clean.
Remove from oven and let cool for 10 minutes.
These little suckers are heavenly fresh out of the oven with a pat of your best butter. You’ve been warned. :)
by Kimberley
show hide 19 comments