Blueberry Cornbread

¾ cup sugar
2 large eggs
2 cups flour
1 cup yellow cornmeal
1 T. baking powder
¾ tsp. salt
1 ½ cups whole milk
1 T. melted butter
1 cup fresh blueberries or 1 cup frozen blueberries, thawed

In a mixing bowl, beat the sugar and eggs together until fluffy and lemon colored, about 4-5 minutes on medium speed.

Turn off the motor, and add the flour, cornmeal, baking powder, salt, milk, and melted butter. Beat for 1 minute. Stir in the blueberries. Pour batter into an 8” x 8” greased and floured baking pan.

Bake in preheated 425 degree oven for 30 minutes or until corn bread is set in center. Let cool in pan for 10 minutes and then cut into wedges (if using an 8” round pan) or 9 pieces (if using a square pan).


Follow directions exactly as listed above up to the point of adding the blueberries. Instead FOLD into the batter:

  • ¼ cup chopped fresh chives
  • ½ cup grated sharp cheddar cheese
  • 1 cup frozen corn kernels, thawed and patted dry with paper towels

    Spray a 12 cup muffin tin with vegetable spray. Fill each of the muffin section ¾ full. Bake in preheated 400 degree oven for 12-15 minutes, or until golden and puffed. Cool slightly in tin before removing. Can also be made in a 24-cup mini-muffin tin. Bake for 8-10 minutes.

  • Add comment