Blueberry Cornbread

in Breakfast, Desserts, Sides, Snacks

Have you ever noticed that people are straight crazy about how they make their cornbread.  Here are a few proper cornbread do’s and don’ts that I’ve heard over the years:

Do’s: Baking cornbread requires a cast iron skillet. Grease the hot skillet with bacon grease before adding batter.

Don’ts: Never add honey…or sugar…or splenda. Never sweetener. You don’t need to add kernels of corn, just cornmeal. Don’t add frilly stuff…like fruit, particularly pretty blueberries.

People get stressed out about their cornbread. I understand. Trust me. I do. Tradition is a tough thing to break.  And this cornbread breaks every cornbread rule in the book.  It has a 1/4 cup of sugar . Not a ton, but it’s definitely there. I added fresh blueberries, which is so, SO wrong! And I used butter instead of the traditional bacon fat to grease the skillet. But I’m okay with being wrong sometimes; especially when doing so results in a delicious, moist, slightly sweet, cake-like cornbread that is perfect for pairing with dinner or a cup of coffee.

Blueberry Cornbread

Recipe by Sunset Mag

Print this recipe!

Yield: Makes 9 servings

2  large eggs

1  cup  buttermilk

1/4  cup  (1/8 lb.) butter, melted

2/3  cup  all-purpose flour

1 1/3  cup  yellow cornmeal

1/4  cup  sugar

1 1/2  teaspoons  baking powder

1/2  teaspoon  salt

1  cup  fresh blueberries, rinsed

In a bowl, beat eggs, buttermilk, and butter to blend. In another bowl, mix flour, cornmeal, sugar, baking powder, and salt.

Stir flour mixture into egg mixture just until evenly moistened. Gently stir in berries. Grab your 10″ cast iron skillet and heat over medium heat. Melt 2 tablespoons of butter, coating the pan with it.  Note: If you don’t have a cast iron skillet you could also use an 8 inch square pan.

Bake in a 375° oven until a wooden skewer inserted into the center comes out clean, 20 to 25 minutes. Let cool 10 minutes, then cut into 9 squares.

{ 33 comments… read them below or add one }

Joanne July 22, 2010 at 4:54 am

Given that I’m from the northeast, I don’t have a lot of this cornbread guilt of which you speak…but I know it exists. I love this version of cornbread…blueberries in baked goods make everything better I think.

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Sarah July 22, 2010 at 8:56 am

I think it’s so much prettier than traditional. This would be so good with a nice bbq pork loin. Thanks for breaking all the rules.

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isaolivia July 22, 2010 at 9:19 am

I love that you added blueberries. Being from the south, “tha sweeter is always betta” I will have to make this one for sure.

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Maria July 22, 2010 at 9:26 am

I love the blueberries in there! Can’t wait to make this recipe. Stumbled for you:)

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Adrianna July 22, 2010 at 9:33 am

Maria–you’re the bestest! :)

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Becky July 22, 2010 at 10:40 am

Hahaha, I agree with you about the cornbread crazies. I love adding honey to mine, but never thought of blueberries! Man oh man, this looks delish.

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Jennifer July 22, 2010 at 11:28 am

I don’t care how many rules you break, if the cornbread tastes as good as this one looks, I’m totally in!

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Michelle July 22, 2010 at 11:45 am

Looks great. I think it would spruce up the ordinary boxed cornbread nicely too.

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Adriana from Baking Powders July 22, 2010 at 8:14 pm

whoa! this tops my cornbread w kernels, totally! omg looks so good! yay for breaking rules!

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kirbie July 22, 2010 at 9:53 pm

Mmm, this looks good. Love adding blueberries to stuff and I love corn bread! I don’t care if it’s not traditional, still looks delicious!

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yummy supper July 23, 2010 at 11:18 am

This looks like a recipe for me. Blueberries in cornbread… yum! I must admit I like a little sweetness in my cornbread and 1/4 cup sugar doesn’t seem so bad:)
Hungry now… must go make lunch! Or maybe cornbread?

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Pamela July 23, 2010 at 12:08 pm

http://www.youtube.com/watch?v=oOdLQp0JWQ0

Cornbread rules are for old fogies. Put the prunes in the old folks home and break out the damn blueberries! If ACozyKitchen was a band, you guys would be the punk rock of cornbread. Screw the man, screw the system, VIVA LA BLUEBERRY!

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Jen July 23, 2010 at 3:42 pm

I don’t have any cornbread rules, myself. My mom never made it while we were growing up, so I am unconstrained! Blueberry cornbread looks good to me.

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Becky July 23, 2010 at 5:41 pm

Hi there! I have been reading your blog since finding the link on the Pioneer Woman’s website. Thanks for all that you share and this recipe looks delicious!

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Adrianna July 23, 2010 at 5:52 pm

Becky! We’re glad you’re here! Thanks for saying hey.

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Sterling Style July 24, 2010 at 9:13 am

wow this looks sooo good! i want some now while I am sick and too tired to move! Bring on the yummy food!

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Jennifer @ Maple n Cornbread July 24, 2010 at 2:48 pm

I couldnt help but laugh about the cornbread comments…when I moved to the South and started to attempt to doctor up cornbread my in laws threw quite the fit! I love blueberries with cornmeal though, great recipe!

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Sherry July 25, 2010 at 8:08 am

I have a cast iron skillet on its way to me in the mail and cornbread is the first recipe I want to try. I think you sold me with this one!

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Adrianna July 25, 2010 at 10:19 am

Sherry–High Five on the cast iron skillet purchase. It’s the cheapest and best pan I own!

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M. July 27, 2010 at 12:07 pm

This looks yummy, I’ve never seen cornbread with blueberries, it makes it sounds so delicious!
Thumbs up for breaking those rules!!!

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spaghetti Bolognese August 16, 2010 at 5:56 am

I have added this to my facebook wall, hope this gets you thousands of visits, I hope you have a good day!

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Charlotte August 31, 2010 at 6:40 pm

I just commented on another post, but I came across this, and I swear I had never seen your blog before, but I feel like I stole this recipe and said almost exactly what you said about cornbread conventions!
http://charlottesontheweb.com/?p=50

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Adrianna August 31, 2010 at 6:58 pm

Ha! That’s too funny. It’s like the food blog version of the zeitgeist!

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Frederica Mancherian December 19, 2010 at 9:51 pm

What I dont understand is how youre not even more popular than you are now. Youre just so intelligent. You know so much about this subject, made me think about it from so many different angles. Its like people arent interested unless it has something to do with Lady Gaga! Your stuffs great. Keep it up!:)

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Natural Treatments January 27, 2011 at 8:13 am

“,~ I am very thankful to this topic because it really gives up to date information :’`

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Cake March 30, 2011 at 12:06 pm

this is a cool post :)

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kigcoittyCoca September 20, 2011 at 6:39 pm

Hi, I think your blog might be having browser compatibility issues. When I look at your website in Safari, it looks fine but when opening in Internet Explorer, it has some overlapping. I just wanted to give you a quick heads up! Other then that, excellent blog!

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Lily @ Life, Love, and Cupcakes August 6, 2013 at 5:41 pm

I love any and all kinds of cornbread, but I think blueberry cornbread might be my favorite! I usually can’t help but get a piece when I’m at Whole Foods, I don’t know why I haven’t made it yet though!

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Alison at NOVA Frugal Family September 23, 2013 at 5:47 am

I just finished the book The Letters by Suzanne Woods Fisher and the character in the book makes this recipe for all of her guests. I saw it in the back of the book and thought that I should go to the internet and see if anyone else has made it. You were first on the list :) I hope to try it sometime soon!! My normal cornbread recipe calls for more sugar then this one!!

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Anna Wilson July 21, 2014 at 9:08 pm

I’ve been trying to get my hands on great-textured cornbread for ages and was just about ready to give up when I stumbled upon Marie’s Callender’s cornbread mixes in Fairway Market. I had never used that brand of products before but I thought, “Hey, one more try can’t hurt.” I tried it and I must say, the taste was exceptional and the texture was perfect! I could feel the cornbread muffins melting on my tongue. It was absolutely worth the wait. You guys should definitely check their website http://www.mccornbread.com and try their mixes.

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Chelsey August 1, 2014 at 12:15 pm

My husband’s favorite cornbread uses both sugar AND honey, as well as coconut coffee creamer instead of milk or heavy cream. It’s delicious, but I know people who won’t go near it. Of all the things to be self-righteous about, food is a silly one. Good for you on breaking the rules! This looks delicious and I’m DEFINITELY going to be adding blueberries to my cornbread tonight. :D

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Amanda August 1, 2014 at 3:15 pm

Cornbread is in the oven! I found this recipe purely by chance, I had buttermilk and blueberries I needed to use up and didn’t want muffins or pancakes. Just 15 more minutes until bliss!

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