Blueberry Corn Bread (Dawn Maurice)

6 tablespoons unsalted butter, room temperature
1 cup sugar
3 large eggs, room temperature
1 1/2 cups yellow cornmeal
2 cups unbleached all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
2 cups milk
1 cup blueberries, fresh or frozen

Preheat the oven to 375 degrees. Grease a 9x13 inch baking pan.

Cream the butter and sugar until smooth and fluffy. Add the eggs and beat thoroughly. Stir in the cornmeal just until combined. Sift together the flour, baking powder and salt. Alternately, add the dry ingredients and the milk to the butter mixture in thirds, beating to combine after each addition. Be careful not to overheat. Gently fold in the blueberries.

Pour the batter into the prepared pan. Bake until the corn bread is lightly browned and a toothpick inserted in the center comes out clean, about 40-50 minutes. Let cool on a wire rack before cutting into squares.

Makes fifteen 3 inch squares.

NOTE: Good paired with barbecued ribs or chili, and complemented by butter or honey.