Blueberry Bliss Cornbread

1. Prepare the Oven and Pan

Adjust your oven rack to the middle position and preheat your oven to 375 degrees Fahrenheit. Grease a 9-inch round cake pan and dust it with 1.5 tablespoons of cornmeal, ensuring the entire surface is covered.

2. Combine Dry Ingredients

In a large bowl, whisk together 1 cup of cornmeal, 1.5 cups of all-purpose flour, 0.75 cup of sugar, 2 teaspoons of baking powder, and 0.75 teaspoon of salt. Make sure these dry ingredients are well combined.

3. Combine Wet Ingredients

In a separate bowl, whisk together 1 cup of whole milk, 12 tablespoons of melted butter, and 2 large eggs. It's normal for the melted butter to form small clumps when mixed with the cold milk.

4. Mix Wet and Dry Ingredients

Pour the wet mixture into the bowl with the dry ingredients and gently stir with a rubber spatula until just combined. Be careful not to overmix. Gently fold in the blueberries.

5. Pour Batter and Sprinkle Sugar

Transfer the batter into your prepared cake pan, smoothing the top with the spatula. Sprinkle the remaining 1 tablespoon of sugar evenly over the surface of the batter.

6. Bake the Cornbread

Place the pan in the preheated oven and bake for 40 to 45 minutes. The cornbread is done when it turns golden brown and a paring knife inserted into the center comes out clean.

7. Cool and Serve

Once baked, remove the pan from the oven and let the cornbread cool in the pan on a wire rack for 20 minutes. Run a paring knife around the edges to loosen it, then carefully remove the cornbread from the pan and let it cool completely on the wire rack for another 20 minutes.