Blueberry & Honey Cornbread

As blueberry season begins again in New England, I came up with the idea of making an entire dinner featuring my favorite fruit.  One of the dishes I wanted to include was blueberry cornbread so I started to work on updating my standard cornbread recipe to work well with the sweet berries but not end up tasting like dessert.  I like to use buttermilk in cornbread and found this deliciously tangy version from Kate’s Dairy in Maine.  I added no sugar to the cornbread batter but did swirl in a small amount of blueberry honey.  If you are eating this cornbread for breakfast instead of with a meal, you could spread with softened sweet butter and drizzle on a bit more honey.

2 cups Yellow Cornmeal
1 Egg
1 1/2 cups Buttermilk
1 Tbs Baking Powder
1/3 cup Unsalted Butter (melted)
3/4 cup Blueberries
2 Tbs Honey (Blueberry Honey, if possible)

Heat the over to 425 degrees
Place the cornmeal and baking powder in a large bowl
Whisk together cooled melted butter, buttermilk, and egg
Add wet mixture into dry mixture and blend well
Gently mix in the blueberries
Heat an 8″x8″ square pan or 8 cup mini loaf pan (as used in picture above) for about 5 minutes
Coat the hot pan with non-stick spray and pour in cornbread batter
Swirl some honey through the batter
Return to oven immediately
Bake square pan for about 18 minutes or mini loaf pan for 12-15 minutes
Tops should be firm and golden brown at edges


One response to “Blueberry & Honey Cornbread

  1. Now this sounds so good. I never thought about adding blueberries to cornbread. Great idea!

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