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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Blueberry Cornbread Recipe

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This recipe for Blueberry Cornbread is from Brian's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 T cornmeal plus 1 cup (5oz)
1 1/2 c all purpose flour
3/4 c plus 1 T sugar
2 tsp baking powder
3/4 tsp salt
1 c whole milk
12 T unsalted butter, melted
2 large eggs
2 c blueberries
Directions:
Directions:
1. Adjust oven rack to middle position and heat oven to 175º. Grease bottom and side of light colored 9 inch round cake pan, then dust pan with 1 1/2 T cornmeal.
2. Whisk flour, 3/4 c sugar, baking powder, salt, and remaining 1 c cornmeal together in a large bowl. Whisk milk, melted butter, and eggs together in a second bowl (butter may form clumps. This is ok.) Stir milk mixture into flour mixture until just combined. Stir in blueberries until just incorporated. Transfer mixture to prepared and smooth top with rubber spatula. Sprinkle remaining 1 T sugar over top.
3. Bake until golden brown and paring knife inserted in center comes out clean, 40 to 45 minutes. Let cornbred cool in pan on wire rack for 20 minutes. Run paring knife between cornbread and side of pan. Remove cornbread from pan and let cool on rack for 20 minutes. Sere warm.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Serve with honey butter

 

 

 

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