Blueberry Cornbread

Cornbread meets blueberry muffin and the result is something the whole family will fight over.

This quick bread uses both yellow cornmeal and masa flour, giving it a deeper corn flavor and softer texture than cornbread made with cornmeal alone. Buttermilk keeps the crumb moist and tender, and fresh blueberries burst into sweet, juicy pockets throughout.

Eight minutes of mixing, twenty minutes of baking. Cut into nine generous squares and watch them disappear.

Great on its own, even better with a smear of honey butter while it’s still warm.

Kitchen Tips

• Stir the wet and dry ingredients together just until moistened. Overmixing cornbread makes it tough and dense.
• Fold the blueberries in gently at the end so they stay whole instead of breaking and streaking the batter purple.
• Masa flour (dehydrated masa harina) is the secret ingredient here. Find it in the Mexican food aisle. Don’t substitute regular flour.
• These squares are best eaten warm from the pan. They dry out faster than regular cornbread because of the berries, so store leftovers wrapped tightly.