Blueberry Cornbread

Name: Blueberry Cornbread
Yield: Serves 8
Ingredients: 1½ tablespoons , plus 1 cup (5 ounces), cornmeal; 1½ cups (7½ ounces), all-purpose flour; ¾ cup (5¼ ounces) plus 1 tablespoon, sugar; 2 teaspoons, baking powder; ¾ teaspoon, salt; 1 cup, whole milk; 12 tablespoons, unsalted butter, melted; 2 , large eggs; 10 ounces (2 cups), blueberries

117 comments

Appears in Cook's Country August/September 2018, Cook's Country TV

Desserts or Baked Goods

Fruit

Breads

Our goal: to create a fruit-filled cornbread to excite, not confuse, our cornbread-loving souls.

SERVES8

TIME1 hour, plus 40 minutes cooling

has video

WHY THIS RECIPE WORKS

Our aim here was pretty simple: a slightly sweet, blueberry-packed rendition of moist and airy cornbread. We quickly discovered that just throwing a few handfuls of blueberries into the batter of a favorite cornbread recipe wasn’t the answe...

This is a members' feature.