Blueberry Cornbread
This Blueberry Cornbread is a tasty combination of sweet and savory - and it makes for a fantastic summer side dish!
Servings: 9 servings
Calories: 449kcal
Ingredients
For the Blueberry Cornbread
- 1½ cups all-purpose flour
- 1 cup yellow cornmeal plus ~2 Tbsp for dusting pan
- ¾ cup granulated sugar
- 2 tsp baking powder
- ¾ tsp salt
- ¾ cup unsalted butter melted
- 1 cup milk
- 2 large eggs
- 2 cups fresh blueberries can use frozen + thawed blueberries!
For the Whipped Honey Butter
- ¼ cup unsalted butter softened
- 1½ Tbsp honey
Instructions
For the Blueberry Cornbread
- Preheat oven to 375°F.
- Spray an 8” square baking pan with baking spray. Dust bottom of pan with ~2 Tbsp of cornmeal; set pan aside.
- Using a large bowl, add flour, corn meal, sugar, baking powder and salt; stir until well combined.
- In a separate bowl, whisk together the melted butter, milk and eggs.
- Pour egg mixture into the bowl with the flour mixture; stir until just combined.
- Fold the blueberries into batter.
- Pour batter into prepared pan.
- Bake for 40-45 minutes, or until a toothpick inserted into the center of the cornbread comes out clean. (Note: This is a good time to make the whipped honey butter!)
- Let cornbread cool in pan for 5 minutes before removing; let cool on a wire rack for 5-10 more minutes before slicing and serving.
For the Whipped Honey Butter
- Stir butter and honey together until creamy. (Note: If needed, feel free to microwave this mixture for 5-10 seconds.)
- Serve cornbread with whipped honey butter on the side.
Notes
Recipe credit: Cook’s Country
Nutrition
Calories: 449kcal | Carbohydrates: 55g | Protein: 6g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 223mg | Potassium: 257mg | Fiber: 3g | Sugar: 24g | Vitamin A: 745IU | Vitamin C: 3mg | Calcium: 90mg | Iron: 2mg
