Blueberry Cornbread

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Did I tell you that my parents are coming over for a month??? Ya they are going to stay here with us for a month and we are super excited. Super excited cos it is gonna be one month of mom's food, one month of non-stop talking, one month of no-worries-of-baby-sitting and one month of many more. We have plans for every weekend and it is gonna be super busy. Well I am not proposing a break here but I may vanish into thin air at times.

Okay talking cornbread, we are not big fans of cornbread except for the occasional jalapeno honey version from our local grocery store. The sweet and savory version is a total winner for us. The plan was to make the jalapeno version for breakfast but the frozen blueberries that has been sitting long in my freezer seemed to be calling out my name and so I switched over to this fruity blueberry cornbread.

Adapted from here ~*What U Need*~ Cornmeal - 1 cup, I used white Unbleached all purpose flour - 1 cup Baking powder - 1 tsp Baling soda - 1/2 tsp Yogurt - 1 cup, u can use buttermilk too Egg - 1, room temp Brown sugar - 2 tbsp Honey - 2 tbsp Butter - 3 tbsp, melted (I used canola oil) Blueberries - 1 1/2 cups, I used frozen How I Made it: Preheat the oven to 350F. Grease an 8-inch square pan with cooking spray. Combine the wet ingredients (including sugar or honey) separately in a bowl. Combine the dry ingredients in another bowl. Stir the wet ingredients into the dry, mixing just to combine. Spread into the prepared pan. Bake for 20 minutes, or until the center is firm to the touch and a knife inserted comes out clean.

Serve warm or at room temperature.

So thats it Folks...
With Love,

Signs off!!!

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