Blueberry Cornbread Recipe
Blueberry Cornbread Prep: 10 mins | Cook: PT0S | Total: 40 mins | Serves: 8 serving(s) Most restaurant cornbread arrives at the table dry, crumbly, and suspiciously lacking in blueberries. That is not the cornbread you want beside a bowl of chili. This blueberry cornbread is a different story entirely. Made in a hot skillet with a generous amount of butter or oil, it bakes up with a crisp, golden crust while the inside stays tender and moist. The secret is the balance of fine-ground cornmeal, all-purpose flour, and plenty of packed brown sugar, which gives just enough sweetness to make the blueberries pop. We use two whole eggs to bind everything together, so each slice holds its shape without turning tough. Making this version at home puts you in control—you can pile in extra berries, adjust the sugar, and enjoy it straight from the pan. This blueberry cornbread is just as comfortable on ...