Cornbread, a beloved staple of Southern cuisine, takes a delightful twist with the addition of plump, juicy blueberries in this sweet blueberry cornbread recipe. Imagine the comforting aroma of freshly baked cornbread wafting through your kitchen, combined with the sweet, tangy burst of blueberries in every bite. And if you’re looking for just like that, try this recipe from Paula Deen on YouTube! It’s quick and easy, and it’s everything you want in your cornbread.
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This recipe brings together the rustic charm of traditional cornbread with the refreshing taste of summer’s favorite berry, creating a perfect balance of flavors and textures. Whether served as a breakfast treat, a snack, or a delightful dessert, sweet blueberry cornbread is sure to become a new favorite in your recipe collection.
Ingredients:
- 1 1/2 cups all-purpose flour
- 2/3 cup sugar
- 1/2 cup cornmeal
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 1/4 cups milk
- 2 large lightly beaten eggs
- 1/3 cup canola oil
- 4 tbsp melted butter
- 1 cup fresh blueberries
Directions:
Step 1
Preheat your oven to 350 degrees F and grease an 8″ square baking pan with some non-stick cooking spray. Set aside. Next, add 1 1/2 cups all-purpose flour, 1 tbsp baking powder, 1/2 tsp salt, 2/3 cup sugar, and 1/2 cup cornmeal in a large mixing bowl and stir to combine. Set it aside. In another bowl, add 1 1/4 cups milk, 4 tbsp melted butter, and 2 large lightly beaten eggs. Mix together to combine, then stir in 1/3 cup canola oil. Once done, gradually add the wet mixture to the dry mixture while mixing.
Step 2
After this, add 1 cup of fresh blueberries and fold them into the batter. Once done, transfer the batter to the prepared baking pan then place it in the 350 degrees F oven and bake for 35 minutes or until done.
Sweet Blueberry Cornbread Recipe
