I have plenty of blueberries in the freezer from this summer’s harvest. We love using them in smoothies, adding them to plain yogurt and the likes. My favorite new way to use them up though is in sweet corn bread. This is different from your regular stuff that you eat with pinto beans. It has some regular flour in it and turns out more cake-like. We love it for breakfast or an afternoon snack. It also packs well in lunch boxes. Give it a try and see if you don’t enjoy it as much as we have.
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ¼ cup white sugar
- ¼ cup brown sugar
- ½ tsp salt
- ½ tsp baking powder
- ½ tsp baking soda
- 2 large eggs
- 1¼ cups buttermilk
- 1 tbs vanilla extract
- 6 tbs butter
- 1½ cups blueberries
- This recipe works with both fresh and frozen blueberries. If you’re using frozen, thaw them and discard any liquid.
- Preheat the oven to 325 F and spray a 8-inch square baking pan with non-stick spray. Take one tbsp of the flour and sprinkle it over the blueberries. This will make sure they distribute evenly throughout the cornbread during baking.
- Combine the dry ingredients in a large bowl.
- Mix the eggs, Buttermilk and vanilla together in a small bowl.
- Melt the butter.
- Add your wet ingredients and melted butter to the bowl with the dry ingredients. Mix it until everything is well combines. You don’t want to overmix this batter.
- Gently fold in your blueberries and pour the cornbread batter into the prepared pan.
- Bake it for 40 minutes. The crust should be golden brown. You can insert a toothpick into the cornbread to see if it’s done. If nothing sticks to the toothpick your cornbread is ready.
- Allow it to cool a bit before cutting into it. It makes it easier to cut and will keep it from crumbling apart.
Of course you don’t have to stop at blueberries. Feel free to substitute fresh raspberries or blackberries, or even some raisins that have been soaked in a little water or apple juice (or rum if you want to be adventurous).
in case you’re wondering, yes you can bake this in your trusty iron skillet. I just find it easier to cut them into squares in the 8 inch baking pan.