Blueberry Breakfast Cornbread

Preheat oven: 400 F, grease an 8” square baking dish.

Bake: 25-35 min. A Pyrex glass-baking dish yields a nice golden brown crust.

1 ½ C Flour                              ¼ C Brown Sugar

1 C Yellow Cornmeal             1/2C Canned whole corn

2 tsp Baking Powder             ¾ C Buttermilk

¼ tsp Baking Soda                ¼ C Maple Syrup

½ tsp Salt                                 2 Eggs

1 C Blueberries                       8 Tbl  Butter (Melted & cooled)

   2 Tbl Sugar

Whisk 1^st 5 ingredients in left-hand column until combined. Add blueberries and toss well to coat, set aside. Whisk 1^st 4 ingredients from right-hand column, add eggs. Make a well in dry ingredients, fold wet ingredients into dry until just moist. Pour batter into baking dish, smooth surface. Sprinkle sugar over batter. Bake until deep golden brown. Cool on wire rack 10 min. Remove from pan and serve warm.