Blueberry Cornbread

Blueberry Cornbread

You know we love special requests here at SPC, right? When someone asks in a Tweet or a Facebook post for us to come up with new soups or vegetarian dinners or what have you, we always try our best to deliver. So, keep the questions coming! This time the request came from a little closer to home: Laura! And I think this may be a first. Anyway, Laura has been telling me about this blueberry cornbread she picks up at coffee place in her neighbourhood, so when I was heading into the studio recently she asked me if I thought I could conjure it up. Et voila!

blueberrycornbread

The first time I made cornbread for the site I was a bit worried about it being inauthentic and thoroughly Yankee. This time around, I left those concerns in the dust. This cornbread has honey and berries for Pete’s sake. But who cares, its got amazing texture, is packed with summer fruit and tastes delish. And I love the way it lives on the border of snack and treat. I’ve taken it to play dates, had it with coffee in the afternoon and then Esme had some for breakfast with a side of fruit. As for how it compares to Laura’s local? Um…. we ate it all before she got a chance to try. Oops. Sorry, pal. I’ll whip up another batch, I swear.

Blueberry Cornbread

Ingredients

  • 2 cups cornmeal
  • 2 cups flour
  • 2 Tbsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups milk
  • 4 eggs
  • 1 1/2 stick (12 Tbsps) of butter, melted
  • 1/2 cup honey
  • 3 cups blueberries

Method

Preheat the oven to 425

In a large bowl, whisk together your dry ingredients.

In another large bowl, combine milk, eggs, melted butter and honey.

Pour the wet ingredients over the dry and mix just until combined.

Stir in 2 cups of blueberries.

Pour into a lightly greased 9 x 13 baking pan.

Scatter the last 1 cup of blueberries over the top of the batter. (Berries tend to sink down into baked good so this will ensure you've got blueberries throughout your bread).

Bake for 25 to 30 minutes or until the top is golden and a toothpick inserted into the bread comes out clean.

Allow to cool before slicing.

I recommend keeping the bread in the baking pan and cutting pieces out as you need them rather than slicing it all up and packing it away. Cornbread has a tendency to dry out which will happen more quickly with cut pieces.

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