Blueberry Cornbread

  • 1-1/2 Tbs. cornmeal, plus 1 cup
  • 1-1/2 C flour
  • 3/4 C sugar
  • 2 tsp. baking powder
  • 3/4 tsp. salt
  • 1 C whole milk
  • 12 tablespoons unsalted butter, melted
  • 2 eggs
  • 10 oz. (2 cups) blueberries

Adjust oven rack to middle position and heat oven to 375 degrees. Grease bottom and sides of light-colored 9-inch round cake pan, then dust pan with 1-1/2 tablespoons cornmeal.

Whisk flour, 3/4 cup sugar, baking powder, salt and remaining 1 cup cornmeal together in large bowl. Whisk milk, melted butter and eggs together in second bowl (butter may form clumps; this is OK). Stir milk mixture into flour mixture until just combined. Stir in blueberries until just incorporated. Transfer batter to prepared pan and smooth top with rubber spatula. Sprinkle remaining 1 tablespoon sugar over top.

Bake until golden brown and paring knife inserted in center comes out clean, 40 to 45 minutes. Let cornbread cool in pan on wire rack for 20 minutes. Run paring knife between cornbread and side of pan. Remove cornbread from pan and let cool on rack for 20 minutes. Serve warm.

Date Added:July 11, 2023
Classification:Quick Breads
Source:Cook's Country
Meals:Breakfast, Dinner
Courses:Bread, Dessert