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Last weekend we went picking blueberries at a local farm, the Bush-n-Vine, and came home with a huge 1-gallon bucket filled to the brim with deliciously sweet blueberries. That's a lot of blueberries.
I've been cooking a storm with them and this is the first of the blueberry recipes I have to share: Blueberry Cornbread. It is phenomenal!
I used equal parts flour and cornmeal to make the cornbread a bit cakey in texture, but not much. The texture is a bit crumbly, but the blueberry pockets help hold it together. A good amount of brown sugar sweetens the dough and improves the taste of blueberries.
I was going to make some honey and cinnamon butter to go with it, but the Blueberry Cornbread was so delicious on its own that I completely forgot about the butter.
The only problem is, I don't know if I'll ever want cornbread without blueberries.
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Cornbread with blueberries
Corn bread is taken to a new level with fresh blueberries added to the dough.
- 1-2 tablespoons of vegetable oil
- 1 ½ cups blueberries
- 1 cup + 1 teaspoon all-purpose flour, divided
- 1 cup yellow cornmeal
- 1/3 cup light brown sugar
- 1 tablespoon of baking powder
- ½ teaspoon of salt
- 1 large egg, lightly beaten
- 2/3 cup milk
- ½ cup of vegetable oil
- ½ teaspoon of vanilla extract
Preheat oven to 400 ° and grease 8-inch square baking pan or cake pan with 1-2 tablespoons of vegetable oil. Place the pan in the oven while heating.
Mix the blueberries with 1 teaspoon of flour and reserve.
Combine flour, cornmeal, sugar, baking powder, and salt in large bowl. Stir with a whisk to combine the ingredients evenly.
In a medium bowl, combine the egg, milk, vegetable oil, and vanilla extract. Beat well.
Add the wet ingredients to dry and mix until the dry ingredients are moistened. Gently fold the blueberries. Pour the dough into the prepared pan and bake for 20-25 minutes or until a wooden spike inserted in the center comes out clean.