Sweet Corn Blueberry Burst Cornbread


1 1/2 cups of self-rising cornmeal

1/2 cup self-rising flour

1 cup Mayfield Buttermilk

1/2 cup sugar

2 tbsp vegetable oil

1 egg

1/2 cup melted butter

1 cup blueberries (can be fresh or frozen)

1 cup sweet corn kernels


Preheat over to 400 degrees. Mix flour and cornmeal together. Mix all wet ingredients and sugar together. Combine wet and dry ingredients until well blended. Gently stir in corn and then blueberries. Pour into a greased Lodge Cast Iron skilled and bake at 400 for 25-30 minutes or until golden brown. Can also be baked in a greased Lodge Cast Iron baking pan.