August in Maine: Maine wild blueberries + fresh sweet corn from the farm stand down the road = blueberry corn kernel squares. This is my version of blueberry-cornbread. I wasn't sure how it would turn out. I'm on my second batch because it is so fabulous! The taste of extra moist sweet cornbread with blueberries and a unique texture from the corn kernels. I think this will be one of your favorite end of summer in Maine treats!
Blueberry Corn Kernel Squares
1 1/2 cups of all purpose flour
2/3 cup of sugar(1 cup if you prefer a sweeter taste)
1/2 cup cornmeal
1 T baking powder
1/2 tsp salt
1 1/4 cups milk
2 large eggs lightly beaten
1/3 cup canola or other vegetable oil
3 T melted butter
1 cup fresh blueberries(frozen would be OK but toss in a teaspoon of flour first to lightly coat)
1 cup fresh cooked sweet corn (about 2 small ears)
1. Cook the sweet corn and cut the kernels off the corn and set aside.
2. Stir together all the dry ingredients in one bowl.
3. In a separate bowl, whisk together the milk, eggs, oil and butter. Pour into flour mixture and stir until blended.
4. Stir in one cup of the cooked corn kernels.
5. Gently fold in the blueberries.
Pour into an 8 inch greased baking pan. Bake at 350 F for 45-50 minutes, until lightly browned on top. Cool and cut into squares.
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