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!
Blueberry Cornbread
Ingredients
- 1 cup self-rising cornmeal mix
- 1 cup self-rising flour
- 1/2 cup firmly packed light brown sugar
- 2 eggs
- 2/3 cup milk
- 2 teaspoons vanilla extract
- 1/2 cup butter 1 stick, melted
- 1 1/2 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.
Melissa Sperka says
Stacey, 2 of my favorite things in 1 bite. Looks delish!
Stacey says
Thanks so much, Melissa!
Brandie says
Blueberry Cornbread?!?! BRILLIANT!!
Stacey says
I’ve been told I was genius… but I won’t go there. 🙂 LOL! Thanks!!
Jenny Flake says
What beautiful cornbread!! Love all of those blueberries!!
Stacey says
Thanks, Jenny!!
Tina Butler says
Stacey you have done it now. Lawrdy that looks so good, and all those blueberries. What a perfect combination.
Stacey says
Ha! Thanks, friend!!
[email protected] says
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!
Stacey says
That sounds amazing!! What a great idea!
sue buresh says
I made this recipe today but I added sour cream and honey. Delicious and tender.
Stacey says
Awesome! So glad it turned out great for you!
Joanne Voth says
This looks so good! Thank you!
Stacey says
Thanks, Joanne!
Lucy says
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!
Stacey says
It’s so good! Hope y’all will enjoy it!
Kari says
Two things I totally love: blueberries & cornbread! This looks so good!
Kari
http://www.sweetteasweetie.com
Stacey says
Thanks, Kari!!
[email protected] says
I’m crazy about blueberries! This cornbread has my name written all over it. 🙂
Stacey says
I sure hope you’ll enjoy it!!
melissa lewis says
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.
Stacey says
SO glad you enjoyed it!!
melissa lewis says
A BIG 10 .
APeacock says
Is it best to use a glass or metal baking dish?
Stacey says
I much prefer a dark colored metal for a crispier edges, but any will work.
April says
Can you use a cast iron skillet for this?
Stacey says
Absolutely!
Louise says
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.
Stacey says
Thanks so much, Louise!
Donna says
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!
Stacey says
Thanks, Donna! Unfortunately, it’s not. Self-rising cornmeal mix had flour in it while self-rising cornmeal is just cornmeal and leaveners.
Donna says
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!
Stacey says
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!