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Blueberry Cornbread

Blueberry Cornbread is a delightful twist on classic cornbread, combining sweet and tart blueberries for a delicious breakfast treat or snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: Southern
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup cornmeal Yellow cornmeal is more traditional.
  • 1 cup all-purpose flour Nothing fancy.
  • 2 tsp baking powder Essential for rising.
  • 1/3 cup sugar Adjust according to taste.
  • 1/2 tsp salt A pinch is enough.
Wet Ingredients
  • 2 large eggs Farm-fresh if available.
  • 1 cup milk Whole milk for richness.
  • 1/3 cup melted butter Adds flavor and texture.
Add-ins
  • 1 cup fresh blueberries Frozen blueberries can work in a pinch.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, mix together cornmeal, flour, baking powder, sugar, and salt.
  3. In another bowl, scramble the eggs, then mix in the milk and melted butter.
  4. Combine the wet and dry ingredients, stirring just until no flour streaks remain.
  5. Gently fold in the blueberries.
Baking
  1. Pour the mixture into a greased baking pan.
  2. Bake for 20-25 minutes until the top is golden and a toothpick inserted comes out clean.
  3. Allow to cool slightly before serving.

Notes

For the best texture, avoid overmixing after adding blueberries. Use fresh blueberries for best results, or coat frozen blueberries in flour to prevent sinking.