Blueberry Cornbread

By CarolineNGa

Of course you don’t have to stop at blueberries. Feel free to substitute fresh raspberries or blackberries, or even some raisins that have been soaked in a little water or apple juice (or rum if you want to be adventurous).

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 2 large eggs
• 1 1/4 cups buttermilk
• 1 tbs vanilla extract
• 6 tbs butter
• 1 1/2 cups blueberries

Details

Servings 6
Preparation time 10mins
Cooking time 50mins
Adapted from hillbillyhousewife.com

Preparation

Step 1

This recipe works with both fresh and frozen blueberries. If you’re using frozen, thaw them and discard any liquid.

Preheat the oven to 325 F and spray a 8-inch square baking pan with non-stick spray. Take one tbsp of the flour and sprinkle it over the blueberries. This will make sure they distribute evenly throughout the cornbread during baking.

Combine the dry ingredients in a large bowl.

Mix the eggs, Buttermilk and vanilla together in a small bowl.

Melt the butter.

Add your wet ingredients and melted butter to the bowl with the dry ingredients. Mix it until everything is well combines. You don’t want to overmix this batter.

Gently fold in your blueberries and pour the cornbread batter into the prepared pan.

Bake it for 40 minutes. The crust should be golden brown. You can insert a toothpick into the cornbread to see if it’s done. If nothing sticks to the toothpick your cornbread is ready.

Allow it to cool a bit before cutting into it. It makes it easier to cut and will keep it from crumbling apart.