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.
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.
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!
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!
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.
So goood! Used buttermilk instead and came out perfect!
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.
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.
Used frozen blueberries Splenda and only 1/2 teasp salt. Loved it!
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.
