10 tablespoons melted unsalted butter, plus more for greasing
3 cups all-purpose flour
1 2/3 cups sugar
1 cup blue cornmeal
2 tablespoons baking powder
1 teaspoon salt
2 1/2 cups milk
2/3 cup vegetable oil
2 pints blueberries
Preheat oven to 325 degrees F. Butter up a 12-inch skillet liberally. Whisk together the flour, sugar, blue cornmeal, baking powder and salt in a bowl. Whisk together the milk, vegetable oil, 6 tablespoonsmelted butter. Whisk the wet ingredients into dry ingredients. Fold in 1 pint of the blueberries. Pour batter into the skillet and top with the remaining pint of blueberries.
Bake until there is cracking on top and a skewer comes out clean, about 1 hour. Remove from the oven, poke multiple holes with the skewer and brush the remaining melted butter and let cool.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Semi Sweet Bakery, Los Angeles, CA