Can we turn the clock back a few months to the beginning of cherry season and pretend that I haven’t been hiding this perfectly good brunch recipe from you all summer?  Ok, thanks.  People, I know the calendar says September but, in a very grown-up fashion,  I’m refusing to acknowledge that this summer is rapidly coming to an end.  It’s over 90 degrees in New York.  The beaches are packed.  And, thanks to that whole “being a responsible adult” thing, I haven’t had a chance to wear my new swimsuit even once.  So, no, summer I hereby declare that you are not over yet and this bright, summery cornbread proves it.

This cherry cornbread is a perfect way to make use of those last remaining fresh cherries haunting the markets.  The mild sweetness of the cornbread pairs with the sweet, tangy cherries in a flavorful twist on a classic.  Perfect for a summer brunch, this cornbread is widly moist from the cherries and made with healthy whole wheat flour.  Consider your summer plans extended.

Cornbread is a perfect candidate for using a heart-healthy whole wheat flour.  The nutty flavor of the corn works well with the whole grain flours.  I opt for white whole wheat flour since it is a bit lighter in taste than regular whole wheat flour but still has all the whole grain benefits.  While I like sweet cornbread, I know that not everyone does so feel free to adjust the amount of sugar in the recipe to suit your taste.

As a traditional quick bread, this cornbread takes no time to prepare and bakes up in a flash.  It’s perfect for a last minute brunch or picnic.  The hardest part is finding your cherry pitter to pit the cherries!  Aren’t you glad you have one of those now?  I knew you would appreciate it.

Cherry Cornbread

1/2 cup unsalted butter, melted and cooled
1 cup yellow cornmeal
1 cup white whole wheat flour
1/3 – 1/2 cup sugar (depending on taste)
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoon salt
1 cup buttermilk*
2 eggs
1 cup Bing cherries, pitted and diced (8 cherries reserved, pitted and halved)

Directions:

- Preheat oven to 400 degrees. Grease an 8 x 8 pan with butter or non-stick spray.
- In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda and salt. Stir to combine.
- Mix in eggs, buttermilk and melted butter. Stir to combine. Do not overmix.
- Carefully fold in diced cherries. Pour into prepared pan. Top with reserved cherry halves.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let cool on a wire rack before serving.

* If you don’t have buttermilk, combine 1 cup regular (or skim) milk with 1 tablespoon white vinegar and let sit for 5 minutes.

Similar Recipes:

• Cherry Red Wine Sauce
• Mini Cherry Cupcakes
• Whole Wheat Strawberry Scones
• Whole Wheat Buttermilk Waffles

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