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Home » Breakfast/Brunch » Blueberry Cornbread

Blueberry Cornbread

Last Updated on August 24, 2017. Originally Posted on September 25, 2016 By Laura Franco / Leave a Comment

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Blueberries and bread are a marriage made in heaven. I was making a spicy dish last week and thought cornbread would be perfect side. And then I had a brilliant idea – a sweet/savory side so I added blueberries to the cornbread.

blueberry-corn-bread-a

You might have read in some of my other posts that I have a very nice assortment of cast iron pans and I love to cook and bake in them. Cast iron is a perfect vessel for baking because it distributes the heat evenly and baked goods do not stick to the pan. In our house, cornbread is always prepared in a cast iron pan.

This cornbread turned out very moist with a sweet (from the blueberries) and savory (from the cornbread) mix that is perfect for any meal. Well truth be told – I made a large batch of this and it was even better the next morning for breakfast with my coffee. So I think I can now sub this as a coffee cake.

a slice of blueberry cornbread on a fancy plate with a fork

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Blueberry Cornbread


  • Author: KrazyKitchenMom
  • Yield: 1 large loaf 1x
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Ingredients

Scale
  • 2 packages of Jiffy Cornbread mix
  • 1/2 cup sour cream
  • 1/2 cup milk
  • 1/4 cup sugar
  • 2 TBS turbinado sugar (for sprinkling on top)
  • 1/4 pint fresh blueberries

Instructions

  1. Preheat oven to 400 degrees
  2. Mix together sour cream, milk, eggs and 1/2 cup of sugar; stir in cornbread mix.
  3. Carefully fold in blueberries.
  4. Pour into pan.
  5. Sprinkle with turbinado sugar.
  6. Bake for 23-25 minutes.
  7. Cook for 10 minutes before serving.

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Last Updated: August 24, 2017

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