125 gflour (1 U.S. cup)
125 gcornmeal (3/4 U.S. cup)
2 Tbspnatural cane sugar (or your favorite)
2 1/2 tspbaking powder
1/2 tspsalt
4 Tbsp (60 g)melted unsalted butter or canola oil
240 mlmilk or yogurt (1 U.S. cup)
2eggs
60 gfresh or unthawed frozen corn (4-5 Tbsp)
60 gfrozen or fresh blueberries (5 Tbsp, I used frozen)
Baking pan: I used a 8 in (21 cm) round baking pan with 2 in (5 cm) high sides +
How to make it
Preheat oven to 200C/400F.
Mix flour, cornmeal, sugar, salt and baking powder in a large bowl.
In a separate bowl, whisk together the eggs and milk. If using oil instead of butter, mix that in now too.
Pour the egg & milk mixture into the flour. If using butter, pour in the melted butter now. Stir until combined.
In a small bowl, dust the corn and blueberries with a tablespoon of flour to help absorb the extra moisture.
Gently fold the corn and the blueberries into the batter.
Grease the baking pan with oil or butter. Pour the batter in and smooth out the top so it's level.
Bake for 25-30 minutes at 200C/400F, or until a skewer poked in the middle comes out clean. (A good sign is that the top is starting to turn golden brown) Depending on your oven and exact size of the pan, the time could differ so start checking after 20 minutes. Mine took almost 30 minutes in a 8 in (21 cm) cake pan with 2 in (5 cm) sides.
Let cool for a few minutes. Serve warm with soup, chili or works well as a breakfast bread!
