Semi Sweet Bakery's Blueberry Cornbread

By TrayH

Ingredients

• 10 TBLS melted unsalted butter, plus more for greasing
• 3 cups all-purpose flour
• 1 2/3 cups sugar
• 1 cup blue cornmeal
• 2 tablespoons baking powder
• 1 teaspoon salt
• 2 1/2 cups milk
• 2/3 cup vegetable oil
• 4 eggs
• 2 pints blueberries

Details

Servings 6
Preparation time 45mins
Cooking time 105mins
Adapted from cookingchanneltv.com

Preparation

Step 1

Directions

* Preheat oven to 325 degrees F.

* Butter up a 12-inch skillet liberally.

* Whisk together the flour, sugar, blue cornmeal, baking powder and salt in a bowl.

* Whisk together the milk, vegetable oil, 6 tablespoonsmelted butter.

* Whisk the wet ingredients into dry ingredients.

* Fold in 1 pint of the blueberries.

* Pour batter into the skillet and top with the remaining pint of blueberries.

* Bake until there is cracking on top and a skewer comes out clean, about 1 hour.

* Remove from the oven, poke multiple holes with the skewer and brush the remaining melted butter and let cool.

~ Note: This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.