A bunch of my blogger friends and I have joined together to host the 2016 Virtual Cornbread Potluck to celebrate! We’ve all got some amazing cornbread-themed recipes to share with you. Be sure to check them all out!
Mini Corn Dog Muffins – About a Mom
Cheesy Bacon Jalapeno Cornbread Loaf – Melissa’s Southern Style Kitchen
Southern Cornbread Salad – Mommy’s Kitchen
BLT Cornbread Salad – Picky Palate
BBQ Chicken Cornbread Muffins – Plain Chicken
Fresh Tomato Tart with Black Pepper Cornbread Crust – Southern Pantry
2 Ingredient Hot Water Cornbread – Southern Plate
Sloppy Joe Cornbread Muffins – Spicy Southern Kitchen
Caprese Cornbread – The Country Cook
Chicken Chili with Cornbread Crust – This Mama Loves
And of course, I’m sharing my brand new Blueberry Cornbread!
There’s a grocery store here that make the most incredible blueberry cornbread, so I set out to recreate it.
I like to use fresh berries for this, but frozen will work just as well.
Of course, you’ve got to have Martha White self-rising cornmeal mix!
To start, preheat the oven to 350°F and lightly spray an 8×8-inch baking pan with nonstick cooking spray. In a medium bowl, whisk your dry ingredients together.
In another bowl, mix the eggs, milk, and vanilla together. Then combined the two and add the melted butter. Mix well. Then fold in the blueberries.
Pour the batter into the prepared pan and bake for 35 to 40 minutes to until set and golden brown.
If you get a chance to join us for the Cornbread Festival, be sure to say hello! I’d love to hug your neck!
Ingredients
- 1 cup self-rising cornmeal mix
- 1 cup self-rising flour
- ½ cup firmly packed light brown sugar
- 2 eggs
- â…” cup milk
- 2 teaspoons vanilla extract
- ½ cup butter 1 stick, melted
- 1 ½ cups blueberries
Instructions
- Preheat the oven to 350°F and lightly spray an 8x8-inch baking pan with nonstick cooking spray.
- In a medium bowl, whisk together the cornmeal, flour, and sugar. In another bowl, whisk the eggs, milk, and vanilla together. Pour the wet ingredients into the dry and mix well. Add the melted butter and stir well. Gently fold in the blueberries. Pour the batter into the prepared pan (sprinkling a few extra berries on top, if you wish) and bake for 35 to 40 minutes or until set and golden brown.
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
This post is sponsored by Martha White and the JM Smucker Company. The opinions herein are my own. Plus, my family has been using Martha White products for generations, so I’d be saying good things about it even if they weren’t paying me.
You Might Also Like
Lovely
So glad you enjoyed it, Sam!
Wonderful recipe, I’ve made it several times one time for our special event at the Army Guard for people to sample and not a bite was left, I’ve also made it with wild blueberries it’s delicious also
So happy to hear you’ve gotten some great use out of this recipe, Rose!
Hi! My mom had a similar recipe for muffins. Her’s also required self rising flour and self rising cornmeal. Is the white lily self rising cornmeal MIX the same as self rising cornmeal?
Love your recipes!
Thanks, Donna! Unfortunately, it’s not. Self-rising cornmeal mix had flour in it while self-rising cornmeal is just cornmeal and leaveners.
Thank you Stacy!
I just looked at recipe again and thought I had answered my own question. The photo of the white lily bag in this recipe says cornmeal mix??
Can’t wait to make it and the coconut pound cake I just saw!
You’re exactly right! When I get comments, I can’t always see what recipe they’re attached to, so I was answering the question based on general terms and not as it relates to this particular recipe. But yes, you should use cornmeal mix with this recipe. Though I’m pretty sure plain self-rising cornmeal will work, too. Sorry for the confusion!
What a great combination! This could pass for a light dessert with a little maple syrup drizzled over the top. I would lightly flour the blueberries before folding in……it keeps them from sinking to the bottom while baking.
Thanks so much, Louise!
Can you use a cast iron skillet for this?
Absolutely!
Is it best to use a glass or metal baking dish?
I much prefer a dark colored metal for a crispier edges, but any will work.
A BIG 10 .
HI,HAD TO LET YOU KNOW NO SOONER I SEEN THIS I HAD TO TRY IT,SO SENT MY HUBBY TO THE STORE TO GET THE BLUEBERRIS AND I DONE EHAT IT SAID AND I COULDNT BELIEVE WHAT I WAS EATING WOW.MY GRAND BABIES LOVES IT ALSO AND MY DAUGHTER AND SON HAD TO TAKE SOME HOME WITH THEM BUT I DID PUT EXTRA BACK FO ME ,SO GOOD IM HOOKED,THANK YOU SO MUCH FOR SHARING IT.
SO glad you enjoyed it!!
I’m crazy about blueberries! This cornbread has my name written all over it. 🙂
I sure hope you’ll enjoy it!!
Two things I totally love: blueberries & cornbread! This looks so good!
Kari
http://www.sweetteasweetie.com
Thanks, Kari!!
Oh My Goodness! This is a must try for sure and I had share it with my mother too. Her great grand babies love blueberries and she loves cooking for them!
It’s so good! Hope y’all will enjoy it!
This looks so good! Thank you!
Thanks, Joanne!
I made this recipe today but I added sour cream and honey. Delicious and tender.
Awesome! So glad it turned out great for you!
Looks crazy good! Blueberries are my all-time favorite fruit. I’ve never thought to add them to cornbread. I bet some syrup would put this over the top!
That sounds amazing!! What a great idea!
Stacey you have done it now. Lawrdy that looks so good, and all those blueberries. What a perfect combination.
Ha! Thanks, friend!!
What beautiful cornbread!! Love all of those blueberries!!
Thanks, Jenny!!
Blueberry Cornbread?!?! BRILLIANT!!
I’ve been told I was genius… but I won’t go there. 🙂 LOL! Thanks!!
Stacey, 2 of my favorite things in 1 bite. Looks delish!
Thanks so much, Melissa!