Blueberry season has officially started so let’s make some Blueberry Cornbread ! Oh, yum! You won’t believe how well this combination works together. It’s like a match made in heaven! This truly is out of this world ! I hope you make the opportunity to create this soon and share it with everyone. If you just want delicious cornbread any other time of the year, you could just leave out the berries and it would be wonderful as it is. But let’s make the most of this blueberry season, shall we?
Cream the butter and sugar. Then blend in the eggs and cornmeal.
Next, mix in 1/3 of the flour. Follow with blending in 1/2 cup of the milk. Repeat this alternating process two more times
Dust 1 cup of blueberries with about 1 tablespoon of the reserved flour. This may help the blueberries from sinking to the bottom while baking. Gently fold them into the batter.
I chose to line the pan with foil so I could lift it out after baking and have less clean up. Before filling, I invert the pan and cover it with foil, folding in the sides like you would if you were wrapping a present. Crease all sides and lift the molded insert and place it in the upright pan. Tada! Fill it with the batter and bake at 375 degrees for about 40 minutes or until top is golden and toothpick inserted in the center comes out clean.
After cooling for about 10 minutes on a cooling rack, lift cornbread from pan by grabbing the foil edges. Allow it to stay on the rack in the foil for a bit longer. Then, slowly peel the foil off the sides to reveal this masterpiece. For now, all you need to do is just admire and inhale this beauty.
Slice it into 16 sections, or more if you need to share, I imagine a double batch of this Blueberry Cornbread may be necessary to make so it goes further and lasts longer. No worries though. We have a while before blueberry season ends.
Ingredients
- 1/2 c butter
- 1 c granulated sugar
- 2 large eggs, beaten
- 1 c yellow cornmeal
- 1-1/2 c flour, reserve about 1 T to dust the berries
- 2 T baking powder
- 1/2 t salt
- 1-1/2 c milk
- 1 c blueberries
Instructions
- Cream butter and sugar.
- Blend in the beaten eggs and cornmeal.
- Sift together the flour, baking powder and salt; set aside.
- Add 1/3 of the flour. Then mix in 1/2 cup of the milk. Repeat ending with the flour.
- Dust the blueberries with about a tablespoon of the reserved flour. Gently fold them into the batter.
- Place batter in an 8'x 8" square pan either sprayed with non-stick spray or lined with non-stick foil.
- Bake at 375 degrees for about 40 minutes.
