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blueberry cornbread

Leighlee avatar
Recipe by
Lisa Logan
@Leighlee
Bowman, SC

If you love blueberries, you will enjoy this as much as my family did when my grandma made it when we were younger.

►
yield 8 serving(s)
prep time 15 Min
cook time 35 Min
method Bake

Ingredients For blueberry cornbread

  • 1 c
    self-rising corn meal
  • 1 c
    self-rising flour
  • 2/3 c
    brown sugar, lightly packed
  • 2 lg
    eggs
  • 2/3 c
    half and half
  • 2 1/2 tsp
    vanilla extract
  • 1/2 c
    butter, melted
  • 3 1/2 tsp
    cinnamon, divided
  • 2 c
    blueberries
  • 1 tsp
    all-purpose flour
  • 1/8 c
    sugar
  • whipped cream, for serving

How To Make blueberry cornbread

  • 1
    Preheat oven to 375 degrees F. Sift flour and cornmeal in a medium bowl. Add brown sugar.
  • 2
    In a separate bowl, add eggs, half and half, and vanilla. Mix well.
  • 3
    Add to dry ingredients. Melt butter and add to the mixture.
  • 4
    Add 2 tsp cinnamon.
  • 5
    Lightly dust 1 1/2 cups of blueberries with 1 tsp flour. Reserve 1/2 cup of blueberries.
  • 6
    Fold in the 1 1/2 cups of blueberries.
  • 7
    Pour into a greased 8 x 8 pan.
  • 8
    Sprinkle the remaining 1/2 cup of blueberries over the batter. Lightly push into the batter.
  • 9
    Bake for 30-35 minutes.
  • 10
    Remove from oven and cool for 5 to 10 minutes. Mix 1/8 c sugar with 1 1/2 tsp cinnamon. Sprinkle over the cornbread when serving. Serve warm with whipped cream.
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