(Many of the links in this article redirect to a specific reviewed product. Your purchase of these products through affiliate links helps to generate commission for HomePressureCooking.com, at no extra cost. Learn more)
Blueberry Cornbread is a delightful twist on a classic favorite. Imagine the sweet burst of blueberries mingling with the comforting texture of cornbread. Perfect for breakfast, a snack, or even dessert, this recipe is simple yet satisfying. Let's dive into making this delicious treat that will surely become a staple in your kitchen.
Blueberry Cornbread Recipe
Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1/4 cup vegetable oil
- 2 beaten eggs
- 1 cup fresh or frozen blueberries
Instructions:
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, whisk together the milk, vegetable oil, and beaten eggs.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the blueberries.
- Pour the batter into a greased baking dish.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool before serving.
What You Will Need
Read more: Cornbread Recipe
What you will need to make blueberry cornbread
- Cornmeal: Provides the classic cornbread texture and flavor, giving it a slightly gritty, hearty base.
- All-purpose flour: Balances the cornmeal, ensuring the bread isn't too crumbly and has a nice structure.
- Sugar: Adds a touch of sweetness, complementing the blueberries and balancing the savory cornmeal.
- Baking powder: Helps the cornbread rise, making it light and fluffy.
- Milk: Moistens the batter, ensuring the cornbread is tender and not dry.
- Vegetable oil: Adds moisture and richness, keeping the cornbread soft.
- Eggs: Bind the ingredients together, providing structure and helping the bread rise.
- Blueberries: Bursts of juicy sweetness, adding a fruity twist to the traditional cornbread.
Tools and Instruments Required
What tools/instruments will be needed to make Blueberry Cornbread Recipe
- Mixing bowl: Essential for combining dry and wet ingredients smoothly, ensuring even distribution of components for a consistent batter.
- Whisk: Helps blend wet ingredients thoroughly, creating a uniform mixture before combining with dry ingredients.
- Baking dish: Provides the right shape and size for the cornbread, ensuring even baking and easy removal.
- Measuring cups: Ensures precise measurement of ingredients, crucial for the right texture and taste.
- Spatula: Useful for folding in blueberries gently, preventing them from breaking and distributing them evenly in the batter.
Blueberry Cornbread
A delightful twist on traditional cornbread, packed with juicy blueberries.
Print
Jump to comment
Pin This
Ingredients:
Main Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1/4 cup vegetable oil
- 2 eggs beaten
- 1 cup blueberries fresh or frozen
Instructions:
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, whisk together the milk, vegetable oil, and beaten eggs.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the blueberries.
- Pour the batter into a greased baking dish.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool before serving.
Notes:
Best served warm with a pat of butter.
Read more: Blueberry Pancakes Recipe
Nutrition value:
Calories: 200kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 1gCholesterol: 35mgSodium: 300mgPotassium: 100mgFiber: 2gSugar: 10gVitamin A: 100IUVitamin C: 2mgCalcium: 100mgIron: 1mg
Keywords:
Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the batter as directed.
- Pour into the baking dish but don't bake.
- Cover tightly with plastic wrap.
- Store in the fridge for up to 24 hours.
- When ready, bake as directed.
Freezing Instructions
- Bake the cornbread as directed.
- Let it cool completely.
- Wrap tightly in plastic wrap.
- Place in a freezer-safe bag.
- Freeze for up to 3 months.
- Thaw in the fridge overnight.
- Reheat in the oven at 350°F (175°C) for 10-15 minutes.
Using buttermilk instead of regular milk can make the cornbread even more moist and flavorful.
Frequently Asked Questions
FAQ:
Can I use frozen blueberries instead of fresh ones?
Yes, just make sure to thaw and drain them first.
Can I substitute the vegetable oil with another type of oil?
Absolutely, melted butter or coconut oil works well too.
How do I store leftover cornbread?
Keep it in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
Can I make this recipe gluten-free?
Yes, use a gluten-free flour blend in place of all-purpose flour.
What can I serve with blueberry cornbread?
It pairs well with soups, stews, or as a sweet breakfast treat with honey or jam.
0 thoughts on “Blueberry Cornbread Recipe”