Chef John's Blueberry Cornbread

I've never followed a formal production schedule when it comes to which recipes to post when. It's always been a week-to-week sort of thing, depending on what's in season, which holidays are coming up, and what I feel inspired to make. But, every once in a while, I do put a note on the calendar to film something in the future, usually because it's too similar to something I just uploaded, which was the case with this incredible blueberry cornbread.

Since I'd recently posted a blueberry cornmeal galette, I thought it best to wait until next summer, except the test bake was so amazing, as in the best cornbread I'd ever eaten, I decided to share it as soon as possible. One thing that helped with my decision was getting a text from a neighbor who had a few pieces from that test, saying it was "the best cornbread she'd ever had." That was followed by a polite, but forceful demand for the recipe.

This is definitely the sweet, moist style of cornbread, and not the dry, crumbly, unsweetened stuff, popular in many parts of the country. I don't think this is overly sweet, but with the addition of blueberries, it could serve very nicely as a dessert, if so desired. If you're worried about the fruit sinking to the bottom, I'd try scattering the berries over the top, or use smaller ones which might stay suspended, but truth be told, I kind of liked the look and feel of the "blue bottom" approach. Regardless, I really hope you give this a try soon.