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–+ servings
Blueberry Cornbread

Blueberry Cornbread

JC Phelps
You're going to love my Blueberry Cornbread, which is a sweet take on a classic southern recipe. Comforting and delicious!
5 from 5 votes
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American, Southern
Servings 12
Calories 241 kcal

Equipment

  • 9-inch springform pan or cast iron skillet

Ingredients
  

  • 1 ¼ c. white flour
  • ¾ c. yellow cornmeal
  • 2 c. fresh blueberries divided
  • ⅔ c. white sugar
  • 1 egg beaten
  • 1 c. milk
  • 2 tsp. baking powder
  • 1 tsp. salt
  • ⅓ c. butter melted

Instructions
 

  • Preheat your oven to 400°F and prepare a 9-inch round springform pan by liberally greasing it with butter or use a seasoned cast iron skillet.
  • In a large mixing bowl, combine the flour, cornmeal, baking powder, salt, and sugar. Stir the dry ingredients until well combined.
  • Add the beaten egg, milk, and melted butter to the flour mixture, stirring until fully incorporated with a spatula or wooden spoon.
  • Take 1 ½ cups of blueberries and toss them with a pinch of flour. Fold the floured blueberries into the cornbread batter.
  • Pour the batter into the prepared pan or skillet, smoothing it out with a rubber spatula. Sprinkle the remaining ½ cup of blueberries over the top.
  • Bake the cornbread in the preheated oven for 25-30 minutes until the edges turn a deep golden brown and a toothpick inserted into the middle comes out clean.
  • Allow the cornbread to cool in the pan for about 5 minutes before transferring it to a wire rack to finish cooling. Serve warm or at room temperature.

Notes

  • Adding a pinch of flour to the blueberries before mixing them into the cornbread helps to suspend them throughout the batter as the cornbread bakes.
  • Use a toothpick or cake tester to check for doneness. Insert it into the center of the cornbread - if it comes out clean, it's ready.
  • Store leftover cornbread in an airtight container or wrapped tightly in plastic wrap to maintain freshness. It can be stored at room temperature for a day or two, or refrigerated for longer shelf life.

Nutrition

Calories: 241kcalCarbohydrates: 50gProtein: 6gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.002gCholesterol: 17mgSodium: 267mgPotassium: 148mgFiber: 3gSugar: 19gVitamin A: 84IUVitamin C: 4mgCalcium: 89mgIron: 2mg
Keyword Blueberry Cornbread
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