Blueberry Cornbread (with Honey)

Hello All! It's a snowy day here in New York so it's time to make some 2018 resolutions to cook more!

Did I hear you say fresh cornbread with blueberries and sweetened with honey? I though so! There are two ways this recipe can be made:

1) Use a cornbread mix, I've used Jif Cornbread mix, which is pretty perfect.  Prepare the ingredients as stated on the box and add 1 Tbsp of honey and 1/2 pint of blueberries.  Bake either as muffins or in a brownie pan (8"x8") or a cast iron skillet (8").

2) Prepare the cornbread recipe on your own.  You'll need a few more ingredients....

1 & 1/2 cup of Cornmeal (From NYC greenmarket, Greenmarket grains produced locally)

1/2 cup of Flour, all purpose works well 

1 & 1/4 cup of Buttermilk

2 Eggs, lightly beaten

7 Tbsp of butter

1/2 Tsp baking soda

1 1/4 Tsp baking powder

1 Tbsp honey (I used this great honey that's made right on the East End of Long Island, East End Apiaries)

1/2 pint of blueberries

Directions:

Prepare the ingredients in a mixing bowl, melt the butter and lightly beat the eggs and add all ingredients.  Stir until the batter is well-mixed.  Fold in the blueberries. You may want to save a few to add to the top of the cornbread, make a fun design, before placing into the oven.  Place the batter in a greased pan, muffin tin or cast iron skillet and pop into the oven on 375 degrees for about 15 minutes, or until the cornbread has become a golden brown on top.