Blueberry cornbread

Whisk the eggs and a little white sugar vigorously in a mixing bowl for about one minute.

Add the whole milk and the buttermilk and whisk briefly.

Add the melted butter, all-purpose flour, cornmeal, salt, baking powder and baking soda; whisk just until the flour disappears.

Stir in the blueberries with a spatula until evenly combined.

Transfer to a generously buttered baking dish, smooth the top and shake to settle and remove large air pockets.

Bake in the centre of a 400 degree oven about 50 to 60 minutes; test with a skewer, which should come out clean.

Cool before cutting into 12 pieces.

Variation: to keep large berries from sinking, use smaller berries, or stir half into the batter and scatter the other half over the top.