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blueberry cornbread

(1 rating)
Leighlee avatar
Blue Ribbon 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.

Blue Ribbon Recipe

This blueberry cornbread is a twist on traditional cornbread that can be enjoyed for breakfast, at brunch, or as a snack. Brown sugar adds a rich caramel-like sweetness to the moist homemade cornbread. The cinnamon complements the sweet notes of blueberries and brown sugar. Unique and delicious.

— The Test Kitchen @kitchencrew
►
(1 rating)
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

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