batter

1 1/4 cups yellow corn meal
1 cup all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons granulated sugar
1 1/2 cups blueberries, picked over
2 large eggs
1 cup milk
1/2 cup plain vegetable oil  (such as canola or soybean)

procedure

Preheat the oven to 375 degrees F. Film the inside of a 9-inch baking pan (2 1/4 inches deep) with nonstick flour-and-oil spray.

For the batter, whisk the corn meal, flour, baking powder, salt, and sugar in a large mixing bowl. In a small mixing bowl, toss the blueberries with 3 teaspoons of the flour mixture.

In a small mixing bowl, whisk the eggs and milk until well-blended; add the oil and whisk for 1 minute. Pour the milk mixture over the flour mixture, scatter over the blueberries, and stir to form a batter, using a flexible rubber spatula. The batter will be moderately dense.

Scrape the batter into the prepared baking pan, smoothing it into an even layer, using a rubber spatula or narrow offset palette knife.

Bake the bread in the preheated oven for 30 to 35 minutes, or until risen, set, and golden on top. A wooden pick inserted in the center of the bread will withdraw clean.

Cool the bread in the pan on a cooling rack for 10 minutes. Invert the bread onto another cooling rack, lift off the baking pan, then invert again to stand right-side up. Cool completely. Cut the bread into pie-shaped wedges for serving, using a serrated knife. Store in an airtight cake or bread keeper.

creates

one nine-inch bread, one dozen slices

store

on baking day, or up to one day in advance, stored in an airtight  cake or bread keeper

notes

◊ use fresh leavening agents for the best overall lift to the batter as it bakes
◊ be sure to mix the batter thoroughly to catch any pockets of flour/corn meal, but do not over-mix
◊ this is the corn meal I love to use in the cornbread