Blueberry Cornbread

Adapted from:

1 1/2 c blueberries
1 c plus 1 tsp flour
1 c cornmeal, yellow or blue
1/3 c brown sugar
1 tbsp baking powder
½ tsp salt
1 large egg, beaten
2/3 c milk, buttermilk, or yogurt
½ c butter, melted and cooled
Optional: ½ tsp vanilla extract

Preheat oven to 400° and grease an 8-inch cast iron or baking pan with butter. Place pan in oven while it heats.

Toss blueberries with 1 teaspoon of flour and set aside.

Combine flour, cornmeal, sugar, baking powder, and salt in a large bowl. Stir with a whisk to evenly combine ingredients.

In a medium bowl, combine egg, milk/buttermilk/yogurt, butter, and vanilla extract. Whisk well.

Remove pan from oven.

Add wet ingredients to dry and mix just until dry ingredients are moistened. Gently fold in blueberries. Pour batter into prepared pan and bake for 20-25 minutes or until a wooden toothpick inserted in the center comes out clean.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s