Do you have a go-to cornbread recipe? I love this honey sage cornbread that I usually make during the holidays. It’s the perfect mix of sweet and savory. But then I recently saw this blueberry cornbread recipe and knew I had to give it a try.
This is definitely on the sweeter side, so if you prefer savory cornbread, this one is probably not for you. I personally love this recipe because it still does have some savoriness to it and the cornmeal gives it that great texture. However, I would say this reminds me more of a blueberry muffin than cornbread.
The best part of this recipe is how moist and flavorful it is. I absolutely loved how this turned out and I’d definitely make it again. I suppose that is the true test of a recipe – would you make it again? Most definitely I would. It’s delicious.
Ideas to Make it More Savory
One idea I saw is to serve this blueberry cornbread with cayenne honey butter. Adding a bit of spice to the butter would definitely help to offset the sweetness of the cornbread. It’s not overly sweet, but if you prefer a more balanced sweet and savory bread, the spiced butter could help.
Another way to make it a bit less sweet would be to lose the tablespoon of sugar that is sprinkled on the top of the bread before baking. I did like the crust that the sugar gave, but it would be a bit less sweet without that addition.
Should You Use Fresh or Frozen Blueberries?
I used frozen blueberries out of convenience and ease. The one issue with using frozen berries is that when you mix them into the batter, they do bleed a bit. I was worried the cornbread would turn a weird purple color. But thankfully, that didn’t happen. Frozen berries tend to be more cost-effective and it’s easier to keep them on hand. I also think frozen berries might actually have a better blueberry taste, unless you get perfectly in-season berries. Frozen berries are more nutritious. I do wonder if my blueberry cornbread was so moist because of using the frozen berries, but I can’t be sure since I didn’t try it with fresh berries. Either way, I’m sure you’re going to love this recipe.
1 1/2 C all-purpose flour
1 C yellow corn meal (plus 1 1/2 for dusting pan)
3/4 C sugar (plus 1 tbsp for sprinkling on top of batter)
2 tsp baking powder
3/4 tsp salt
12 tbsp melted butter, cooled
1 C cold milk
2 large eggs
2 C blueberries (if frozen, don’t thaw first)
Preheat the oven to 375°. Spray a 9-inch square or round cake pan with cooking spray. Line bottom with parchment paper.
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. In a smaller bowl, whisk together the melted butter, milk, and eggs.
Pour the wet ingredients into the dry ingredients and whisk until just combined. Fold in the 2 cups of blueberries and pour the batter into the prepared pan. Sprinkle 1 tablespoon of sugar over the top of the batter.
Bake for 40-45 minutes until the toothpick comes out clean. It will be very lightly brown on top. Let cool in the pan for an hour. Run a paring knife around the edges of the pan and turn out onto a rack and serve warm or at room temperature.