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Blueberry Cornbread
Blueberry Cornbread is a match made in heaven. Sweet, juicy blueberries and fresh summer corn kernels, plus tangy buttermilk and other ingredients all come together in a super-moist cornbread with loads of flavor!
Ingredients
2 cups fresh corn, cut from the cob (about 2 large ears)
2 cups of buttermilk, divided, see here for our Homemade Buttermilk recipe
1 1/4 cups coarse cornmeal, divided, plus more for dusting the baking dish
6 tablespoons butter, plus 1 tablespoon to grease the baking dish
2 tablespoons light oil such as safflower or grapeseed oil
3 large eggs
2 1/2 cups all-purpose flour, plus 2 tablespoons to dust blueberries
2 tablespoons baking powder
1 teaspoon table salt
1 cup granulated sugar
2 cups fresh blueberries
1 tablespoon granulated sugar
Instructions
- Cut the corn kernels from the cob and add half to a small food processor. Add ½ cup of the buttermilk and pulse a few times to break up the corn into rice sized pieces. Set remaining whole corn kernels aside for now.
- Pour the pulsed corn mixture into a medium bowl and add the rest of the buttermilk and one cup of the cornmeal. Cover and let sit at room temperature for 30 minutes. This mixture can sit for several hours at room temperature if you want to make this step ahead.
- Preheat oven to 375 degrees F. and place rack in upper third of oven.
- Melt 6 tablespoons of the butter in a small sauce pan then add the oil and set aside to cool.
- After the buttermilk and cornmeal mixture sits for at least 30 minutes, whisk in the cooled butter and oil.
- Beat the eggs in a small bowl and whisk those into the buttermilk mixture. Set this wet mixture aside.
- In a large bowl, whisk 2 ½ cups of all-purpose flour, ¼ cup of the coarse dry cornmeal, baking powder, salt and granulated sugar.
- Gently whisk the wet ingredients into the dry ingredients, only mixing long enough to combine. Do not over-mix or the cornbread will bake up tough.
- Place blueberries in a small bowl and toss with two tablespoons of the all-purpose flour.
- Add the remaining corn kernels and half of the floured blueberries to the batter and gently fold in with a rubber spatula to combine.
- Butter a 9X13 inch baking dish with the one tablespoon of butter.
- Sprinkle in a few tablespoons of additional coarse cornmeal and shake the pan so the cornmeal coats the buttered bottom and sides.
- Scrape the batter into the prepared pan and sprinkle the remaining floured blueberries over the top then poke them down into the batter with the tip of your spatula. This step is just another way to keep the blueberries from all sinking to the bottom.
- Sprinkle the top of the batter with the tablespoon of granulated sugar and bake for 30 minutes.
- After 30 minutes, rotate pan and reduce the oven temperature to 325 degrees F and bake for 20 minutes more or until a toothpick inserted into the center comes out clean and the top is slightly golden and feels firm when pressed.
- Let cool in the pan on a rack for at least 20 minutes before cutting.
- Cut 3X4 into 12 pieces and serve. The bread will be moist so dip your knife in a little water first so the moist center does not stick to the knife.
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