Blueberry Cornbread with Honey Butter. Oh my gosh. The Cook's Country show on PBS a month or so ago highlighted this recipe and it looked amazing.
I wrote down the ingredients and instructions real fast (rewinding quite a few times) and decided to try it when fresh blueberries came out.
Well, I couldn't wait for fresh blueberries and picked up some frozen Maine blueberries to make this recipe. (If you're using frozen blueberries, put them in the batter straight from the freezer so they don't turn your batter purple-gray.)
Still under house arrest, er, I mean government stay-at-home mandates, it's a perfect time to make this lightly sweet, blueberry-filled cornbread.
There's quite a bit of flour in this recipe and Cook's Country says that's to make the cornbread a little more cakey and to help keep the blueberries from dropping to the bottom of the pan. It definitely works.
I only used two bowls - one for the dry ingredients and one for the wet. Whisk them together, pour it in the prepared 9-inch pan and bake it for 40 minutes. So easy for such an incredible result.
This Blueberry Cornbread with Honey Butter is bursting with 2 cups of delicious blueberries. The texture of the cornbread is a combination corn mealy/cakey and it rises beautifully.
Don't forget the wonderful honey butter! Softened butter swirled with honey, a touch of salt and a pinch of cayenne. It makes this cornbread almost decadent.
You'll love this recipe and can have it for breakfast, lunch, dinner, or dessert. It's really the best cornbread I've ever made and I'll be making it again and again. Baby Girl Honey agrees that it looks very tasty - she's such a big help while I'm trying to take photos.
You might also like this Sweet Cornbread from an previous post of mine!
Blueberry Cornbread with Honey Butter
Delicious, amazing blueberry cornbread bursting with blueberries and served with a lightly spicy honey butter.
Ingredients
- 1 ½ C all-purpose flour
- 1 C yellow corn meal (plus 1 ½ for dusting pan)
- ¾ C sugar (plus 1 tablespoon for sprinkling on top of batter)
- 2 teaspoon baking powder
- ¾ teaspoon salt
- 12 tablespoon melted butter, cooled
- 1 C cold milk
- 2 large eggs
- 2 C blueberries (if frozen, don't thaw first)
- For the honey butter:
- 4 tablespoon butter, softened
- 2 tablespoon honey
- ¼ teaspoon salt
- generous pinch of cayenne (to taste)
Instructions
- Spray a 9-inch square or round cake pan. Dust with about 1 ½ tablespoon yellow cornmeal. Preheat oven to 375°.
- In a large bowl, whisk together the flour, corn meal, sugar, baking powder, and salt.
- In a smaller bowl, whisk together the melted butter, milk, and eggs. Pour the wet ingredients into the dry ingredients and whisk until just combined - there may be small lumps and that's OK. Finish by folding with a large spoon to make sure all is incorporated from the bottom of the bowl.
- Fold the 2 cups of blueberries into the batter, pour it into the prepared pan and lightly smooth down the top of the batter. Finish off the top by sprinkling 1 tablespoon of sugar over the batter.
- Bake for 40-45 minutes (mine was perfect at 40 minutes) until toothpick comes out clean. It will be very lightly brown on top. Let cool in the pan for 20 minutes. Run a paring knife around the edges of the pan and turn out onto a rack. Cool for an additional 20 minutes until completely cooled. Use a serrated knife to cut pieces.
- To make the honey butter, mix together the butter, honey, salt and cayenne until totally blended. Serve with cooled cornbread.
Notes
I just realized the original recipe calls for a 9-inch round cake pan and I used a square pan - either one will work.
Don't over mix so the cornbread won't be tough
I used salted butter, but the original recipe calls for unsalted. Salted works fine.
Tip from a reader: Toss frozen blueberries in a couple of teaspoons of flour briefly to keep them from bleeding (and from me - always add them to the batter frozen). I also always toss my fresh blueberries in flour before adding to the batter to keep them from dropping to the bottom of the pan.
Nutrition Information:
Yield: 12 Serving Size: 1 pieceAmount Per Serving: Calories: 331Total Fat: 17gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 73mgSodium: 424mgCarbohydrates: 41gFiber: 2gSugar: 19gProtein: 5g
Nutrition Values are Approximate
So happy to find your recipe - I watched the Cook's Country show and couldn't get all the ingredients and amounts written down. I would like to use a muffin tin instead of a cake pan. Do you think this would work? Should I grease them and sprinkle with cornmeal? How long should they bake and at what temperature should they bake?
Thank you so much!
Thanks Ruth! Muffin tins will work fine. I would spray/grease the pan at least - I don't think the sprinkle of cornmeal will matter, but might give the muffins a bit of crunch after baked. Also, check the muffins with a toothpick about 25-30 minutes into baking. The time to bake might be different. Toothpick should come out mostly clean.
I love this cornbread! It has become one of my go to recipes that people ask me to bring to events. I bake it in a cast iron skillet. Put the skillet in the over to warm up as it preheats to help get a good crust on the bottom. Thanks for sharing!
Hi Lee! So glad you're loving it. We love it, too, and are glad it's blueberry season again so we can make it with fresh blueberries.
Hi !! Omg I’ve been looking for a recipe like this for a long time !! My mum used to buy it when we were kids (they were like muffin tops) and they were so good !! I was wondering could I use the Jiffy mix ? I have that at homes, with the other ingredients listed and want to try the recipe at home.
Hi Ollie, if you use Jiffy mix, you might want to cut down the blueberries to 1 1/4 cup instead of 2 cups. I've used Jiffy mix lately and it appears to make a smaller amount than before. You'll want that height of the cornbread for it to work right. Good luck!
Your blue berry cornbread looks delicious, I have it in the oven right now, can’t wait to taste it
I hope it turned out well, Debbie! 🙂
Hi Susan, thank you for posting this delicious recipe. I just saw the re-run of the episode from Cook's Country on Create TV. I ran to my computer to save this recipe
and there it was ! 😉
You're welcome, Marie. That's exactly where I got the recipe from ..... scribbled it down, rewound, scribbled again till I got it right!
I saw this on Cook's Country this week. Your recipe looks the same. Glad I found yours because I was unable to get it from the tv show without buying a subscription.
what main dish can you serve with this delicious cornbread?
Glad you asked, Jill 🙂 I love it for breakfast, warmed up with butter, but it's great with savory things like spicy chili or a thick soup. It goes well with any kind of big entree salad. We've had it along with homemade cheese enchiladas, too!
Could I make half receipe
Yes, Sandy, you can half it pretty easily, but make sure and use a smaller pan - maybe a 6" round pan. Decrease baking time to 20 to 30 minutes, checking at 20 minutes for doneness.
Amazing! This recipe is a keeper. The cayenne in the butter adds the perfect final touch. Mmm delicious! Thank you.
So glad you like it, too! This is one of our favorites. Thanks for commenting! 🙂
Oh, thanks for reminding me about the blueberries. With fresh ones, I usually toss them in corn starch or flour so they don't float to the bottom. I'll add that instruction so the blue of the blueberries and yellow of the cake don't create a green cake! (Might be good for St. Patricks Day, though 🙂 ? ) Hope you like it - we love this one!
I couldn’t wait to make this. It looks so delicious!
Unfortunately my frozen blueberries turned my batter slightly blue. I read the directions on this before starting. One trick I’ve used in the past, quickly put your blueberries in flour and remove. The flour coated blueberries usually don’t turn your batter blue. My cornbread is in the oven now. Anxious to try it🙂