Blueberry Cornbread
Blueberry cornbread recipe with juicy blueberries baked into a slightly sweet homemade cornbread with a touch of honey.
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Servings: 12 serving
Equipment
- 8x8 or 9x9 baking dish you can also use a 9 inch round pan or cast iron
Ingredients
- 1.5 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/2 cup granulated sugar
- 2 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 8 tablespoon butter, melted
- 1 cup milk
- 2 teaspoon vanilla extract
- 1/3 cup honey
- 1 pint blueberries, tossed in flour about 1-1.5 cups
Instructions
- Preheat the oven to 375℉.
- In a large bowl mix beat the eggs, then add in the melted butter and next the milk. Lastly, whisk in the vanilla extract.
- In a separate bowl, combine the flour, cornmeal, sugar, baking powder and the salt. Next, combine the dry and the wet mixtures but do not over mix, just until combined.
- Toss the blueberries in flour just to coat them. Add the blueberries into the cornbread batter. Add the honey as well then fold the honey and the blueberries into the batter.
- Pour the batter into a baking dish then bake for 30-40 minutes depending on the oven. Use a toothpick or visually the top will be golden brown and when you press the middle it's a bit firm and bounces back.
- Allow the blueberry cornbread to cool before serving at least 15 minutes. The hotter it is the crumblier it'll be.
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