Fumbling Toward Culinary Talent: Blueberry Cornbread

I got this recipe from one of the episodes of either Cooks' Country or America's Test Kitchen on PBS.  

Ingredients

1 1/2 cups of AP flour

1 cup of yellow corn meal

3/4 cup of sugar

2 teaspoons of baking powder

1 teaspoon of salt

12 tablespoons of melted butter (cooled)

1 cup of whole milk

2 eggs

2 cups of blueberries

Process

Set the oven to 375 degrees. Put the dry ingredients together and whisk. In a separate bowl, whisk together the wet ingredients (butter, milk, and eggs) and then combine the wet with the dry ingredients. 

You don't want to overwork the batter--just get it mixed. Add the blueberries until mixed. 

Grease a cast iron skillet with butter and sprinkle corn meal on the surface so the cornbread comes out cleanly. 

Pour the batter into the skillet. Sprinkle the top of the batter with sugar. Cook for roughly 40 minutes until a paring knife comes out clean.