Sweet and fluffy homemade cornbread filled with fresh blueberries. This cornbread makes the perfect summer side dish with the sweet addition of blueberries. It is so quick and easy to prepare this cornbread. All of the ingredients get mixed together in the same bowl. Serve warm topped with butter to any main meal for a delicious side dish.
This cornbread is made similar to regular cornbread with flour and cornmeal whisked together. After all of the ingredients are mixed together to form a smooth batter, blueberries are folded into the mixture. I used fresh blueberries for this dish, but frozen or fresh will work great in this cornbread. Spread the cornbread batter into a greased pie plate and bake until the top is lightly golden browned.
Blueberry Cornbread
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1 large egg
- 1 cup milk
- 1/3 cup vegetable oil
- 1 cup fresh blueberries
Instructions
- Preheat oven to 400 F. In a large bowl, whisk together flour, cornmeal, sugar, salt, and baking powder. Add in egg, milk, and oil, whisk until smooth. Fold in blueberries.
- Spread batter into a greased round 9-inch pie plate. Bake for 20-25 minutes.
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