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