Blueberry Maple Cornbread

This you must try.

I used Whole Milk Maple yogurt from Sidehill Farm, which you also must try if you live in the Pioneer Valley and have somehow missed it so far. I also used a mix of ground sweet corn and regular cornmeal, which is lovely, but all regular cornmeal is good, too.

Butter for the pan
1 cup cornmeal
1 cup whole wheat pastry flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup maple yogurt
1/4 cup maple syrup (ideally grade B for best flavor)
3 Tbsp vegetable oil
1 egg, beaten
1 cup frozen blueberries

Preheat the oven to 350 degrees. Butter an 8x8-inch baking pan.

Combine the cornmeal, whole wheat pastry flour, baking powder, baking soda, and salt in a medium bowl. Combine the yogurt, maple syrup, oil, and egg in a smallish bowl. Stir the wet ingredients into the dry ingredients, then gently stir in the blueberries. Scrape the batter into the greased pan and smooth out as best you can.

Bake for 20-30 minutes, until golden on top and cooked through in the middle. The end result will be moist.

Serves 5-6.

Variations:
1. Just blueberry: use plain or vanilla yogurt in place of maple yogurt and substitute sugar or honey for the maple syrup.
2. Just maple: leave out the blueberries.