1 1/4 cups all-purpose flour
1 1/4 cups cornmeal
2 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. table salt
1 1/2 cups buttermilk
2 large eggs
1/2 cup maple syrup
1 cup Josh Pond frozen wild organic blueberries
10 Tbsp. unsalted butter, melted and cooled slightly
1. Center a rack in oven and heat to 425 degrees. Grease a 9" square baking pan and set aside.
2. Whisk flour, cornmeal, baking powder, baking soda, and salt in a large bowl. In a medium bowl, whisk buttermilk, eggs, and maple syrup until blended, then fold into dry ingredients until just combined. Fold blueberries and butter into batter until just incorporated, then let sit 5 minutes.
3. Pour batter into prepared pan, then bake until a toothpick inserted into center comes out clean, 30 to 35 minutes, rotating halfway through. Transfer pan to a wire rack and let cool 15 to 20 minutes before serving.