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Blueberry Breakfast Cornbread (Cook's Illustrated)

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brunch nut free vegetarian 4th of july memorial day breakfast
Nutrition per serving    (USDA % daily values)


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Ingredients for 16 servings

2 tablespoons granulated sugar

1 cup fresh blueberries (or unthawed frozen)

2 teaspoons baking powder

3/4 cup buttermilk

1 cup yellow cornmeal , see note (5 1/2 ounces)

1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)

1/4 cup maple syrup

2 large eggs

1/4 teaspoon baking soda

1/4 cup light brown sugar , packed (1 3/4 ounces)

1/2 teaspoon table salt

3/4 cup frozen corn , defrosted (3 1/2 ounces)

8 tablespoons unsalted butter , melted and cooled slightly (1 stick)

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