Ingredients
Method
- Preheat your oven to 400 F. Grease an 8 inch baking pan or cast iron pan.
- In a large bowl add all the dry ingredients and mix well. make sure the brown sugar doesn't clump. You can use your hands to break any clumps.
- Add the wet ingredients. You can mix them separately in a pitcher and add them or just add them to the same bowl. Mix well until a smooth batter forms. Add the corn and half of the blueberries and fold to combine.
- Pour the batter into your prepared baking pan, and add the remaining blueberries on top. Bake at 400 F for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Store the leftovers in an airtight container in the fridge. I found that the cornbread got an eggy aftertaste at room temperature overnight.
- While the cornbread is baking make the maple butter. In a small saucepan heat the butter until melted. If you want you can lightly simmer the butter until the fat solids brown, creating brown butter. To that add maple syrup and let it mix completely. Pour a little over the cornbread while it's still hot so it absorbs into the cornbread, and keep some on the side to serve. You can also double the recipe if you like extra maple butter. I like keeping this warm so I can drizzle it over the cornbread before serving. Another option is to mix maple syrup into softened butter, and serve it on the side at a spreadable consistency.
Notes
Baking pans. I've baked this in a cast iron skillet and a metal baking pan. Both yield a great result but there's more room for error in using a metal baking pan. If you are using a cast iron skillet, keep in mind that over baking can dry out the bread and create a very hard and dark crust around the edges. So be more careful about t the baking time if you use a cast iron skillet.
Sugar. I like a balanced sweetness. the brown sugar provides just that. When you make this keep I mind that it will drizzled with maple butter, which is sweet, so don't add extra sugar to the batter unless you like your cornbread to be super sweet!
Corn. I used fresh, frozen and canned corn while baking this multiple times, and my favorite result was with the fresh corn. Just cut the kernels off the cob and add to the batter. They steam and cook up great in the batter.
Blueberries. I used fresh blueberries, but frozen blueberries could do the job. They will release more liquid, but it'll help keep the cornbread moist.
Sour cream. While the milk is enough for the batter, I felt that the sour cream really helped with the texture of the cornbread. Without it, the cornbread felt a little crumbly and dry. If you don't have sour cream, you can add just plain cream or greek yogurt.