Homemade cornbread with delicious blueberries in it. An awesome combination! You can use fresh or frozen blueberries.

Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch square baking dish.

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  • Mix cornmeal, flour, sugar, baking powder, and salt in a bowl. Beat eggs, milk, and oil together in a separate large bowl. Add cornmeal mixture to the egg mixture; mix until just combined. Fold blueberries into the batter; pour into the prepared baking dish.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.

Nutrition Facts

453 calories; protein 7.2g; carbohydrates 59.8g; fat 21.3g; cholesterol 64.2mg; sodium 668.3mg. Full Nutrition
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Reviews (61)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/19/2015
This was excellent! Sweet and savory with warm, gooey blueberry bursts. I only made a few changes. Subbed brown sugar for white, cut the salt down a bit and added some vanilla. I used home-frozen blueberries and thawed them overnight in the refrigerator. I also baked them as muffins, which the recipe is perfectly suited for. I put them in at 375 for 20 minutes and they came out perfect. Made 14 muffins. Read More
(36)

Most helpful critical review

Rating: 3 stars
03/24/2015
I love the corn and blueberry mixture together. I made muffins out of the recipe. This is an extremely dry muffin the flavor is good but I would add a little sour cream next time to retain some moisture. When the muffins are hot I butter them and dip the tops in sugar. Also added 3TBL of sugar to the batter. Read More
(4)
84 Ratings
  • 5 star values: 64
  • 4 star values: 15
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
01/18/2015
This was excellent! Sweet and savory with warm, gooey blueberry bursts. I only made a few changes. Subbed brown sugar for white, cut the salt down a bit and added some vanilla. I used home-frozen blueberries and thawed them overnight in the refrigerator. I also baked them as muffins, which the recipe is perfectly suited for. I put them in at 375 for 20 minutes and they came out perfect. Made 14 muffins. Read More
(36)
Rating: 5 stars
04/06/2013
The way I would describe this is a cross between a blueberry muffin and sweet Southern cornbread, with the cornbread flavor dominating. It was very moist, a little crumbly, and the fresh blueberries burst with sweetness. I found it a little salty, so next time, I'll cut it to 1/2 tsp. This is definitely "outside the box," but we enjoyed it. Read More
(24)
Rating: 5 stars
06/11/2014
The first time I made this I used an 8x8 inch pan. The second time I read the recipe all the way through and used the recommended 9x9 inch pan. I wasn't as impressed with the outcome using the 9x9 pan. I've made this two more times, using an 8x8 pan and the cornbread comes out so much more cake-like, moist and rich! I highly recommend using an 8x8 inch pan! Read More
(16)
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Rating: 5 stars
10/01/2013
Being British and therefore having no idea what cornmeal was (having only read about it in American children's literature) I had no idea what to think of this recipe when I found it but I'm SO glad I tried it! The combination of milk and cornmeal adds a whole new dimension of both texture and flavour to the cake (and now I know why you Americans call it 'bread' and not 'cake'... it's much less sweet than a lot of other recipes good for those with more of a savoury tooth). The only thing I wish I'd done differently was bake it for 35 mins - 30 mins wasn't quite enough: so watch that tooth pick like a hawk! Read More
(10)
Rating: 5 stars
07/20/2013
fabulous - only mods - 1/2 tsp salt and substituted 1/2 cup unsweetened applesause and 2 TBL oil for the the 1/2 cup oil. Read More
(8)
Rating: 5 stars
01/29/2014
So goood! Used buttermilk instead and came out perfect! Read More
(8)
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Rating: 5 stars
08/06/2013
This was fantastic! I made it exactly according to the directions and I had to stop myself from eating half the pan. I did use fresh blueberries which I think makes a difference. Next time I will try it with a little less salt but I don't want to mess too much with a good thing. Read More
(7)
Rating: 5 stars
05/31/2014
This recipe is perfect and easy to remember. It says to fold the blueberries into the batter but nothing is wrong with mixing/ mashing the berries in the batter. Also don't cook it until the toothpick comes out completely dry; carry-over cooking will cause the cornbread to overcook if it's not properly timed. Read More
(6)
Rating: 5 stars
05/26/2013
Used frozen blueberries Splenda and only 1/2 teasp salt. Loved it! Read More
(5)
Rating: 3 stars
03/24/2015
I love the corn and blueberry mixture together. I made muffins out of the recipe. This is an extremely dry muffin the flavor is good but I would add a little sour cream next time to retain some moisture. When the muffins are hot I butter them and dip the tops in sugar. Also added 3TBL of sugar to the batter. Read More
(4)
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