Blueberry Buttermilk Cornbread is loaded with fresh, sweet blueberries. Comfort food at its’ best, this homemade cornbread recipe makes a perfect snack, side dish or dessert topped with vanilla ice cream.
Summer and blueberries go hand in hand at least for me. They are one of my favorite fruits and so versatile in recipes.
Although I try not to bake much during the hot summer months (because summer in the South!), Blueberry Buttermilk Cornbread was a necessity! The mixture of blueberries, with cornmeal, flour, a little sugar to sweeten and buttermilk to keep the cornbread tender is a winning combination.
Blueberry Buttermilk Cornbread
It’s definitely not your traditional cornbread recipe, but worth trying all the same. I think you’ll be hooked as I was.
I like the tender inside texture, but you could make these into muffins and cut down on the cook time. Of course, I don’t like cleaning muffin tins therefore… iron skillet.
You could use this batter to make muffins or waffles. Sometimes I’m lazy and don’t want to clean the crevices of the muffin tin or waffle iron so I make a thick Blueberry Buttermilk Cornbread and smother it in Blueberry Butter or Cinnamon butter.
I used fresh blueberries in my Blueberry Buttermilk Cornbread, you could also use frozen berries. They are usually much cheaper than fresh.
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- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/3 cup brown sugar
- 3 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- 2/3 cup buttermilk
- 2 cup blueberries
- 3 tablespoon vegetable oil for pan
- Preheat oven to 450 degrees F
- Spread 3 tablespoon vegetable oil in 9x9 inch pan or 9 inch round cast iron skillet.
- Mix cornmeal, flour, sugar, baking powder and salt.
- Beat eggs and buttermilk.
- Add egg mixture to flour mixture and mix until just combined.
- Fold in blueberries until just combined. Try not to over mix.
- Bake at 450 for 20 to 25 or until brown.
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What’s your favorite blueberry recipe?
You can get all my blueberry recipes here.