A little herby with a hint of sweetness, this cornbread just begs for a smear of creamy honey butter.
- 1¼ cups all-purpose flour
- 1¼ cups plain cornmeal
- 2 teaspoons baking powder
- ¼ teaspoon baking soda ½ teaspoon kosher salt
- 1¼ cups whole buttermilk, room temperature
- 2 large eggs, room temperature
- ¼ cup firmly packed light brown sugar
- ¼ cup plus 2 tablespoons honey, divided
- 1½ cups fresh blueberries, divided
- ¼ cup unsalted butter, melted and slightly cooled
- 3 tablespoons chopped fresh basil
- ½ cup unsalted butter, softened
- Garnish: fresh blueberries, basil leaves
- Preheat oven to 400°. Grease a 12-inch cast-iron skillet.
- In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt. In a medium bowl, whisk together buttermilk, eggs, brown sugar, and ¼ cup honey. Make a well in center of flour mixture; add buttermilk mixture, folding just until combined. Fold in 1 cup blueberries, melted butter, and basil just until combined. Pour batter into prepared pan, smoothing top with an offset spatula.
- Bake for 5 minutes. Remove from oven, and top with remaining ½ cup blueberries. Bake until golden brown and a wooden pick inserted in center comes out clean, 15 to 17 minutes more. Let cool in skillet on a wire rack for 10 minutes.
- In a small bowl, beat softened butter and 1 tablespoon honey with a mixer at medium speed until creamy, about 1 minute. Spread on a plate, and top with remaining 1 tablespoon honey. Use a thin spatula to loosen cornbread from skillet, or cut in pan. Serve with whipped honey butter. Garnish with blueberries and basil, if desired.
TIPS FOR FRESH BLUEBERRIES
3. U-pick farms are a fun summer activity and a good way to stock up on local berries at an affordable price.
5. For long-term storage, freeze washed and dried fruit in freezer bags or containers, and use throughout the year.