Blueberry Cornbread, Best Cornbread Ever

Finally I have it down pat on how to make a moist gluten free cornbread. This was by far the best cornbread I have ever tasted. Heck it's blueberry cornbread, what could be better?

1 cup of finely ground fresh cornmeal
1 cup of gluten free baking flour
3/4 cup of sugar
1 teaspoon of baking powder
1 teaspoon of baking soda
1/4 teaspoon of salt
1/4 teaspoon of toasted paprika
1'/4 teaspoon of chipotle powder

3 medium eggs beaten slightly
1 cup of buttermilk
1/2 stick butter melted
1/2 cup fresh blueberries reserved

1 tablespoon of butter rubbed onto cast iron frying pan bottom and sides and put in oven to cure while oven preheats.

Mix dry ingredients together. Beat eggs slightly, add buttermilk and stir, then pour melted butter into wet ingredients very slowly till blended. Add wet ingredients to wet and stir slightly, pour into cast preheated cast iron pan with melted butter. Drop blueberries into batter and pat down with your hand. Bake at 375 F for 30 minutes, till toothpick inserted comes out clean from the center minus a blueberry in the batter.  Remove from oven; let cool for 10 minutes than remove from frying pan onto serving platter to keep from drying out.

Next time I might add some orange zest to dry ingredients. Other than that, this is a winner. Photos of new work up next, worn out from Saturday market. Thanks for reading and for all your comments.