This recipe is by Tanya Ott from Global Bakes for more recipes visit her website: https://www.globalbakes.com
1 to 2 Tablespoons olive oil, for the pan
200 grams (1 3/4 cups) all-purpose flour
156 grams (1 cup) yellow cornmeal
50 grams (1/3 cup) granulated sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
280 mL (1 1/4 cup) milk, at warm room temperature
3 Tablespoons Royal Rose Saffron Simple Syrup
57 grams (4 Tablespoons) unsalted butter, melted and cooled
50mL (1/4 cup) olive oil
1 large egg, at room temperature
2 cups blueberries, fresh or frozen, dredged in 1 tablespoon flour
For the Saffron Butter
113 grams (1 stick) unsalted butter, at warm room temperature
2 Tablespoons Royal Rose Saffron Simple Syrup
Preheat oven to 375F. Pour the 1 to 2 Tablespoons olive oil into a cast iron skillet or other oven-safe skillet and swirl around the pan to coat.
In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
In another bowl or large measuring cup, whisk together the milk, simple syrup, cooled melted butter,
oil, and egg.
Pour the liquid ingredients into the flour mixture, stirring quickly and gently until almost combined. Add the blueberries that have been dredged in flour and stir just until dispersed. Do not over mix: stir the batter just enough to bring it together and moisten the dry ingredients evenly.
Spread the batter into the prepared pan. Bake the bread for 20 to 25 minutes, or until the edges begin to pull away from the sides of the pan and a cake tester or paring knife inserted in the center comes out clean.
While the cornbread bakes, make the saffron butter. Mix the butter and the Saffron Simple Syrup together in a stand mixer or by hand until smooth and combined. Refrigerate to firm back up while cornbread bakes. Remove from the refrigerator while the cornbread cools, just prior to serving.
Remove the bread from the oven and cool it on a rack in the pan for 5 minutes before cutting; serve warm.
Store any leftovers, well wrapped, at cool room temperature for up to 3 days; freeze for longer storage.
Smother a slice of the cornbread with the saffron butter and enjoy!