Cooks Country Blueberry Cornbread Recipes

BLUEBERRY CORNBREAD WITH HONEY BUTTER

Steps:

• Spray a 9-inch square or round cake pan. Dust with about 1 1/2 tbsp yellow cornmeal. Preheat oven to 375°.
• In a large bowl, whisk together the flour, corn meal, sugar, baking powder, and salt.
• In a smaller bowl, whisk together the melted butter, milk, and eggs. Pour the wet ingredients into the dry ingredients and whisk until just combined - there may be small lumps and that's OK. Finish by folding with a large spoon to make sure all is incorporated from the bottom of the bowl.
• Fold the 2 cups of blueberries into the batter, pour it into the prepared pan and lightly smooth down the top of the batter. Finish off the top by sprinkling 1 tablespoon of sugar over the batter.
• Bake for 40-45 minutes (mine was perfect at 40 minutes) until toothpick comes out clean. It will be very lightly brown on top. Let cool in the pan for 20 minutes. Run a paring knife around the edges of the pan and turn out onto a rack. Cool for an additional 20 minutes until completely cooled. Use a serrated knife to cut pieces.
• To make the honey butter, mix together the butter, honey, salt and cayenne until totally blended. Serve with cooled cornbread.

BLUEBERRY CORNBREAD

Steps:

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

BLUEBERRY CORNBREAD

Steps:

• Preheat oven to 350°. Grease an 8-in. square baking pan., Whisk together first 5 ingredients. In another bowl, whisk together eggs, milk and oil; add to dry ingredients, stirring just until moistened. Fold in blueberries. Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool on a wire rack. Serve warm or at room temperature.