Description
This Blueberry Cornbread is a sweet and savory treat with fresh blueberries and a slightly tangy buttermilk flavor. Perfect for breakfast, brunch, or as a side dish.
Ingredients
1 cup cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup milk
1/2 cup buttermilk
2 large eggs
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
1 cup fresh blueberries
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9-inch square baking pan or a similar-sized baking dish.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the milk, buttermilk, eggs, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Gently fold in the fresh blueberries, ensuring they're evenly distributed throughout the batter.
- Pour the batter into the prepared pan and spread it out evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean, and the top is golden brown.
- Allow the cornbread to cool for a few minutes before cutting into squares and serving.
Notes
If using frozen blueberries, fold them in while still frozen to avoid bleeding into the batter.
If you prefer a sweeter cornbread, increase the sugar to 1/3 cup.
To prevent blueberries from sinking, toss them in a little flour before folding them into the batter.
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
Add spices like cinnamon or nutmeg for a cozy flavor, especially in fall.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 180
- Sugar: 12g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
