Blueberry & Vanilla Breakfast Corn Bread

 
One of my great loves is cornbread or corn muffins.  There is something about their rustic qualities that really speaks to my heart and gets my tastebuds tingling.  This Blueberry & Vanilla Breakfast Corn Bread is one of my favorite ways to enjoy cornbread.
 
Another favorite of mine is my Custard Filled Cornbread Recipe, which you can find here.

One of the reasons I love this one as much as I do is the abundance of fresh berries.  I use blueberries, but you can also use cranberries, or raspberries if you wish.  Blackberries would also be nice.
 
I like to bake it in a ceramic or square glass baking dish. This helps to keep it warmish until you are ready to serve it.
  
It is beautiful cut into squares, spread with softened butter and drizzled with liquid honey . . .  oh my  . . .a breakfast for the Gods this is  . . .
  
The butter melting down into that moist and delicious cornbread  . . .
  
The honey . . .  sweet and lush  . . . mingling with the melting butter  . . . and again, soaking into that dense yet light vanilla corn bread
 
I could easily make a big pig of myself with this. Its hard to restrain myself really  . . .
 
When I lived in Canada, we often used to cross the border into the US and I would always pick up Thomas's Toaster Corn Cakes. They were so good and so convenient.
 
I did make my own version.  You can find my recipe for Cranberry and Corn Toaster Cakes here. They are amazing if I don't say so myself.
 
This fabulous Blueberry & Vanilla Breakfast Corn Bread blows them out of the ballpark.  Seriously.
  
Just saying  . . .  great for breakfast, great anytime.  I hope you will give it a go!
  

Blueberry & Vanilla Breakfast Corn Bread

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With ImageWithout ImageYield: Makes on 8-inch square bread
Author: Marie Raynerprep time: 5 Mcook time: 45 Mtotal time: 50 MSweet and moist and stuffed with blueberries.  Wonderful served warm with butter and honey.

Ingredients:

• 1 cup (170g) cornmeal (coarse polenta)
• 1 cup (140g) unbleached all purpose flour (plain flour)
• 3/4 cup (95g) icing sugar, sifted
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 2 large free range eggs
• 1 1/4 cups (295ml) buttermilk
• 1/2 TBS vanilla paste (alternately use 1 TBS Vanilla extract)
• 6 TBS butter, melted
• 1 1/2 cups (250g) blueberries

Instructions:

1. Preheat the oven to 165*C/325*F. gas  mark 3. (If using a regular pan 180*C/350*F/ gas mark 4.) Butter an 8-inch square pyrex baking dish and line with baking paper.
2. Whisk together the flour, cornmeal, baking powder, salt, soda, and sugar in a bowl.
3. Beat together the eggs, buttermilk, vanilla and melted butter.
4. Make a well in the center of the dry ingredients.  Pour in the wet and mix just to combine.  Fold in the berries and pour into the prepared baking dish.
5. Bake for 40 to 45 minutes, or until well risen, golden brown and a toothpick inserted in the center comes out clean.  Leave to sit in the pan for 15 minutes before cutting into squared to serve.
6. This is delicious served warm with softened butter and liquid honey!

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