Blueberry Breakfast Cornbread (Cook'S Illustrated) - cooking recipe

Ingredients

1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)
1 cup yellow cornmeal, see note (5 1/2 ounces)
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon table salt
1 cup fresh blueberries (or unthawed frozen)
1/4 cup light brown sugar, packed (1 3/4 ounces)
3/4 cup frozen corn, defrosted (3 1/2 ounces)
3/4 cup buttermilk
1/4 cup maple syrup
2 large eggs
8 tablespoons unsalted butter, melted and cooled slightly (1 stick)
2 tablespoons granulated sugar

Preparation

Adjust oven rack to middle position; heat oven to 400 degrees. Spray 8-inch-square baking dish with nonstick cooking spray. Whisk flour, cornmeal, baking powder, baking soda, and salt in medium bowl until combined; add blueberries and toss well to coat, set aside.
In food processor or blender, process brown sugar, thawed corn kernels, buttermilk, and maple syrup until combined, about 5 seconds. Add eggs and process until well combined (corn lumps will remain), about 5 seconds longer.
Using rubber spatula, make well in center of dry ingredients; pour wet ingredients into well. Begin folding dry ingredients into wet, giving mixture only a few turns to barely combine; add melted butter and continue folding until dry ingredients are just moistened. Pour batter into prepared baking dish; smooth surface with rubber spatula. Sprinkle the granulated sugar over batter. Bake until deep golden brown and toothpick inserted in center comes out clean, 25 to 35 minutes. Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer. Cut into pieces and serve.