This blueberry cornbread was the best cornbread I've ever had and super easy to make.
Ingredients
- eggs: 2 piece
- white sugar: 1 cup
- milk: 1 cup
- buttermilk: 1 cup
- unsalted butter: 12 Tbsp (melted)
- all-purpose flour: 2 cups
- cornmeal: 2 cups
- baking powder: 4 tsp
- fine salt: 2 tsp
- baking soda: 1 tsp
- blueberries: 4 cups (fresh)
Metric Conversion
Stages of cooking
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Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Generously butter a 9x13-inch baking dish. ALLRECIPES / SONIA BOZZO
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Whisk eggs and white sugar together in a bowl vigorously for 1 minute; add milk, buttermilk, and melted butter and mix together. ALLRECIPES / SONIA BOZZO
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Mix flour, cornmeal, baking powder, salt, and baking soda together in another bowl. ALLRECIPES / SONIA BOZZO
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Stir into the wet ingredients. Fold in blueberries. ALLRECIPES / SONIA BOZZO
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Transfer batter to the prepared baking dish. ALLRECIPES / SONIA BOZZO
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Bake in the center of the preheated oven until a skewer inserted into the center comes out clean, 50 to 60 minutes. Let cool before cutting and serving. ALLRECIPES / SONIA BOZZO
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Serve and enjoy! ALLRECIPES / SONIA BOZZO
