1 1/4 cups all-purpose flour
3/4 cup cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/4 cup real maple syrup or maple-flavored syrup
1 cup fresh blueberries*
1 tablespoon real maple syrup or maple-flavored syrup
Heat oven to 375°F. Grease 8- or 9-inch square baking pan; set aside.
Combine flour, cornmeal, sugar, baking powder and salt in bowl. Add milk, 1/4 cup melted butter, 1/4 cup maple syrup and egg; stir just until flour mixture is moistened. Gently stir in blueberries.
Pour batter into prepared pan. Bake 25-35 minutes or until lightly browned.
Combine 1/4 cup butter and 1 tablespoon maple syrup in small bowl until creamy. Serve warm cornbread with Maple Butter.
*Substitute 1 cup frozen blueberries.
Along with lobsters, rugged coastlines and pine trees, Maine is known for its abundance of blueberries. As well as growing wild, these small juicy berries are cultivated with ninety-eight percent of the low bush variety of blueberries being grown in Maine. Combine these tiny flavored packed berries with New England staples, maple and cornbread, and you have a quick bread that can’t be matched!