Blueberry Cornbread

Warm cornbread with blueberries creates a contemporary sidekick for grilled foods and picnic entrees.

Serves: 8Prep: 20 minutesCook: 40 minutesTotal: 1 hour

Serves: 8

Ingredients

  • 6 tablespoons butter, room temperature
  • 1 cup sugar
  • 3 large eggs, room temperature
  • 1 1/2 cups yellow cornmeal
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 cups milk
  • 2 cups fresh or frozen blueberries

Directions

  • Heat oven to 375°F. Grease a 9”x13” baking pan or 2 8” cast iron skillets.
  • With an electric mixer in a medium bowl, cream the butter and sugar until smooth and fluffy. Add the eggs, beating thoroughly. Stir in the cornmeal just until combined.
  • In a small bowl sift together the flour, baking powder and salt. Add the dry ingredients alternately with the milk to the butter mixture, beating to combine after each addition, being careful not to overbeat. Gently fold in the blueberries.
  • Pour batter into the prepared pan. Bake until the cornbread is lightly browned and a toothpick inserted in the center comes out clean, 30-40 minutes. Let cool on a wire rack before cutting into squares.

Recipe Information

Serves: 8

Ingredients

  • 6 tablespoons butter, room temperature
  • 1 cup sugar
  • 3 large eggs, room temperature
  • 1 1/2 cups yellow cornmeal
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 cups milk
  • 2 cups fresh or frozen blueberries

Directions

  • Heat oven to 375°F. Grease a 9”x13” baking pan or 2 8” cast iron skillets.
  • With an electric mixer in a medium bowl, cream the butter and sugar until smooth and fluffy. Add the eggs, beating thoroughly. Stir in the cornmeal just until combined.
  • In a small bowl sift together the flour, baking powder and salt. Add the dry ingredients alternately with the milk to the butter mixture, beating to combine after each addition, being careful not to overbeat. Gently fold in the blueberries.
  • Pour batter into the prepared pan. Bake until the cornbread is lightly browned and a toothpick inserted in the center comes out clean, 30-40 minutes. Let cool on a wire rack before cutting into squares.