Father's Day Blueberry Cornbread

 

While our sons were growing up, my husband cooked breakfast almost every Sunday. He usually made cornbread using the recipe on the cornmeal box.  The kids enjoyed it and I got to sleep in late. This year in honor of Father's Day, I decided to make my husband some cornbread. LOL!  To step it up a notch, I added blueberries, melted butter and heavy cream. Whenever we have excess blueberries and/or heavy cream, I freeze the extras and so I usually have them on hand to enhance everyday recipes.  Here is the recipe I created for Father's Day Blueberry Cornbread:

1 c. ccornmeal

1 c. all purpose flour

1/4 c. sugar

1 T. baking powder

1 tsp. salt

1 c. heavy cream

1/3 c. melted butter

1 large egg beaten

1 c. frozen blueberries

Mix the dry ingredients in a large bowl and set aside.  Combine the liquid ingredients and add them to the dry ones. Carefully fold in the blueberries and pour into a parchment lined 9 x 9 baking pan. Bake the cornbread in a 400 degree oven for 20 minutes.  Remove the pan from the oven and let cool before cutting into individual pieces. Enjoy!