Cornbread is as all American as apple pie. It can vary as to the region where it is made. For example, in the south it is often cooked in a frying pan and has a savory taste whereas in the north it has evolved to be sweeter and cake like. This recipe is a Pacific Northwest version made with highly nutritious blueberries. If you are lucky enough to have spare huckleberries, they are even better in this recipe. It is a buttery, moist breakfast treat rich in the flavor of corn and berries. It is baked in a hot 400 degree oven to yield a golden brown crust which is crunchy and flavorful.
Blueberry Cornbread Recipe Instructions
blueberry cornbread recipe
- 1 1/2 cups all-purpose flour
- 1 cup yellow cornmeal
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup dark brown sugar
- 3/4 cup cooked corn kernels (thawed frozen kernels work well)
- 1 cup unthawed blueberries or huckleberries
- 3/4 cup buttermilk
- 1/4 cup maple syrup
- 2 eggs, large
- 1 stick unsalted butter
- Heat the oven to a hot 400 degrees, with the rack in the middle position.
- A glass 8 inch pan is best for this recipe. Grease it with shortening or pan spray thickly to prevent sticking.
- Combine the frozen berries and dry ingredients: corn meal, flour, baking powder, baking soda, berries, and salt in a colorful Zak confetti mixing bowl and set aside. Coat the frozen berries well with the dry ingredients to soak up their juice.
- In another confetti mixing bowl, stir together the brown sugar, corn kernels, and buttermilk. Add the eggs and continue stirring until well mixed.
- Use a Zak happy face spoon to move the dry ingredients to the side of the dry ingredient bowl making a well in the center.
- Pour the liquid ingredients into the well. Gently fold the dry ingredients to the center using your Zak Spoon. Three or four turns should be enough.
- Add the melted butter and continue gently mixing. Stop as soon as batter is moistened.
- Spoon the batter into the prepared glass 8 x 8 inch pan. Smooth out the top with your Zak Happy Face spoon. Sprinkle the top with about a tablespoon of granulated sugar.
- Bake for 35-40 minutes. Look for a nicely browned top crust. Then to be sure it is completely baked, insert a toothpick in the middle and check that it comes out clean. If there is evidence of uncooked batter, put the cornbread back into the oven for 5 minutes and check again.
- Cool for 10 minutes in the pan. Remove it from the baking pan and let it set up and firm for 10 minutes longer on a wire rack before slicing into it. It is delicious when served still warm from the oven. Leftovers can be wrapped in a paper towel and rewarmed in the microwave.