Sorry, we were unable to add that item to your cart. This could be due to avaliability from Amazon stock, or we have made an update that may require you to clear your browser cache. Please clear your cache, and if you are still experienceing problems, contact us.

Added to cart: ( ) cart

Removed from cart: ( ) cart

Modified cart: ( ) cart

Blueberry Cornbread Recipe

Image for Blueberry Cornbread Recipe Blueberry Cornbread Recipe

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

Ingredients
Directions

  • 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
  1. Heat the oven to a hot 400 degrees, with the rack in the middle position.
  2. A glass 8 inch pan is best for this recipe. Grease it with shortening or pan spray thickly to prevent sticking.
  3. 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.
  4. In another confetti mixing bowl, stir together the brown sugar, corn kernels, and buttermilk. Add the eggs and continue stirring until well mixed.
  5. 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.
  6. 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.
  7. Add the melted butter and continue gently mixing. Stop as soon as batter is moistened.
  8. 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.
  9. 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.
  10. 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.

contributor

Becky Palmer
This post was contributed by Becky Palmer

Becky Palmer, a recently retired teacher, spent 30 years teaching and has a Masters in Education from Gonzaga University. Currently, Becky enjoys time with her 9 grandchildren and lives in Spokane, WA.

check these out