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5 from 2 votes

Blueberry Cornbread


  • 1 cup self-rising cornmeal
  • 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


  • 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.