Blueberry corn bread is perfect for breakfast, an after-school snack or part of an afternoon tea.
- Preheat oven to 180°C. Lightly grease a 10cm x 22cm x 6cm loaf tin. Sift plain flour, corn meal and baking powder into a large bowl, stir in caster sugar then make a well in the centre.
- Whisk together eggs, buttermilk and melted butter. Add to the flour mixture and stir until just combined. Gently fold through blueberries.
- Spoon mixture into prepared tin and bake for 35-40 minutes or until a skewer inserted into the centre comes out clean. Leave in tin 5 minutes before turning out onto wire rack to cool. Serve sliced and spread with butter and honey.
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