- 2 cups yellow cornmeal
- 1 cup all purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1/2 cup (stick) chilled butter, diced
- 1 1/2 cups milk
- 3 large eggs
- 2 cups frozen blueberries, unthawed
- Warm maple syrup
- Preheat oven to 400°F. Butter bottom of 13x9x2-inch baking pan. Mix first 5 ingredients in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Beat milk and eggs in large bowl to blend. Stir in cornmeal mixture. Mix in blueberries. Transfer batter to prepared pan.
- Bake until tester inserted into center of corn bread comes out clean, about 25 minutes. Cut into large squares and serve warm with maple syrup.