Adding a little sugar and blueberries to an otherwise traditional cornbread, makes it extra awesome!
In a bowl, beat eggs, buttermilk, and butter to blend. In another bowl, mix flour, cornmeal, sugar, baking powder, and salt.
Stir flour mixture into egg mixture just until evenly moistened. Gently stir in berries.
Grab your 10″ cast iron skillet and heat over medium heat. Melt 2 tablespoons butter, coating the pan with it. Note: If you don’t have a cast iron skillet you could also use an 8-inch square pan.
Bake in a 375F° oven until a wooden skewer inserted into the center comes out clean, 20 to 25 minutes. Let cool 10 minutes, then cut into 9 squares.
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We had a bucket of blueberries and were looking for creative ways to use them. This picture really caught my eye and I’m glad we tried it! This is very tasty, and was a terrific compliment to a BBQ meal. Thanks for sharing this recipe!
by Lindsay @ My Therapist Cooks in
Breads
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Serves: 6 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
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Breads
Prep: Cook:
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by PW Food & Friends in
Breads
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milkwithknives on 9.16.2010
Wow, looks incredible! I love the cornbread recipes that have plenty of cornmeal in them (and not tons of butter), and am certainly going to try this soon. One question: do you find it rises much with no baking soda? I hate to deviate from a recipe on the first go, but am tempted to swap in a tiny bit of soda for the baking powder. What do you think?