Lunch: Semi Sweet Bakery's Blueberry Cornbread

Ingredients

10 tablespoons 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

Instructions

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.
NotesThis 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.

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