Recipe by matt151617
"Homemade cornbread with delicious blueberries in it. An awesome combination! You can use fresh or frozen blueberries."
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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.
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.
So goood! Used buttermilk instead and came out perfect!
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.
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!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 192
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