Blueberry Cornbread

This homemade, blueberry cornbread is buttery, tender, and full of juicy blueberries. A cinnamon-sugar topping adds just the right amount of complementary sweetness.

Servings: 16 servings

  • 1½ cups (180g) all-purpose flour

  • 1 cup (120g) cornmeal

  • ⅔ cup (134g) granulated sugar

  • 2 teaspoons baking powder

  • ½ teaspoon salt

  • ½ cup (120mL) milk (any), room temperature

  • 1 cup (227g) full-fat sour cream

  • ¼ cup (57g) unsalted butter, melted and cooled

  • 1 large egg, room temperature

  • 1½ cups fresh blueberries

  • 2 tablespoons (15g) powdered sugar

  • 1 teaspoon ground cinnamon

 

How to make Blueberry Cornbread:

  1. Preheat the oven to 375°F (191ºC). Spray a 9" or 10" cast iron skillet with nonstick spray.

  2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. Set aside.

  3. In a glass measuring cup or a bowl you can easily pour from, combine the milk, sour cream, butter, and egg and whisk until blended.

  4. Pour the mixture into the flour mixture and stir gently with a spatula just until combined. Make sure you're scraping all the way down to the bottom of the bowl to ensure everything gets incorporated.

  5. Gently fold the blueberries into the batter, taking care not to overmix it.

  6. Pour the batter into the prepared skillet and add a few more blueberries, if desired.

  7. Bake the cornbread for 38–44 minutes or until the top is starting to turn golden brown and a toothpick inserted in the center comes out with moist crumbs. Allow the cornbread to cool completely before topping (optional) and serving.

  8. In a small bowl, combine the powdered sugar and cinnamon. Whisk together to combine, then sprinkle or sift over the cornbread before serving.

     

    Cornbread stays fresh at room temperature up to 3 days. Bread freezes well, up to 3 months. Thaw at room temperature.

This recipe is brought to you in partnership with Fresh April Flours.

Rachel Perry