Description
This blueberry cornbread is a sweet and savory twist on classic cornbread. Fresh blueberries add bursts of flavor. Perfect for breakfast or as a side dish.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/3 cup melted butter
- 2 large eggs
- 1 cup fresh blueberries
Instructions
- Preheat your oven to 400°F. Grease a 9-inch square baking pan.
- In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
- In a separate bowl, mix buttermilk, melted butter, and eggs.
- Pour the wet ingredients into the dry ingredients. Stir until just combined.
- Gently fold in the blueberries.
- Pour the batter into the prepared pan. Spread evenly.
- Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes. Serve warm.
Notes
- You can use frozen blueberries without thawing. Add them directly to the batter.
- For a less sweet cornbread, reduce sugar to 1/4 cup.
- Store leftovers in an airtight container at room temperature for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece (1/9 of recipe)
- Calories: 250
- Sugar: 15 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 30 mg