Blueberry Cornbread With Honey Butter Recipes
BLUEBERRY CORNBREAD WITH HONEY BUTTER
Delicious, amazing blueberry cornbread bursting with blueberries and served with a lightly spicy honey butter.
Provided by Cook's Country
Categories Breads/Muffins
Time 50m
Number Of Ingredients 14
Steps:
- Spray a 9-inch square or round cake pan. Dust with about 1 1/2 tbsp yellow cornmeal. Preheat oven to 375°.
- In a large bowl, whisk together the flour, corn meal, sugar, baking powder, and salt.
- In a smaller bowl, whisk together the melted butter, milk, and eggs. Pour the wet ingredients into the dry ingredients and whisk until just combined - there may be small lumps and that's OK. Finish by folding with a large spoon to make sure all is incorporated from the bottom of the bowl.
- Fold the 2 cups of blueberries into the batter, pour it into the prepared pan and lightly smooth down the top of the batter. Finish off the top by sprinkling 1 tablespoon of sugar over the batter.
- Bake for 40-45 minutes (mine was perfect at 40 minutes) until toothpick comes out clean. It will be very lightly brown on top. Let cool in the pan for 20 minutes. Run a paring knife around the edges of the pan and turn out onto a rack. Cool for an additional 20 minutes until completely cooled. Use a serrated knife to cut pieces.
- To make the honey butter, mix together the butter, honey, salt and cayenne until totally blended. Serve with cooled cornbread.
Nutrition Facts : Calories 331 calories, Carbohydrate 41 grams carbohydrates, Cholesterol 73 milligrams cholesterol, Fat 17 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1 piece, Sodium 424 grams sodium, Sugar 19 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
BLUEBERRY CORNBREAD
Homemade cornbread with delicious blueberries in it. An awesome combination! You can use fresh or frozen blueberries.
Provided by matt151617
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch square baking dish.
- Mix cornmeal, flour, sugar, baking powder, and salt in a bowl. Beat eggs, milk, and oil together in a separate large bowl. Add cornmeal mixture to the egg mixture; mix until just combined. Fold blueberries into the batter; pour into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
Nutrition Facts : Calories 453.4 calories, Carbohydrate 59.8 g, Cholesterol 64.2 mg, Fat 21.3 g, Fiber 2.6 g, Protein 7.2 g, SaturatedFat 3.3 g, Sodium 668.3 mg, Sugar 23.3 g
BLUEBERRY CORNBREAD
My husband is a fourth-grade teacher, and he incorporates monthly baking projects into the curriculum. His recipe for blueberry cornbread is a class favorite. -Jennifer Martin, Martinez, California
Provided by Taste of Home
Time 40m
Yield 9 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Grease an 8-in. square baking pan., Whisk together first 5 ingredients. In another bowl, whisk together eggs, milk and oil; add to dry ingredients, stirring just until moistened. Fold in blueberries. Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool on a wire rack. Serve warm or at room temperature.
Nutrition Facts : Calories 264 calories, Fat 10g fat (1g saturated fat), Cholesterol 41mg cholesterol, Sodium 325mg sodium, Carbohydrate 38g carbohydrate (14g sugars, Fiber 1g fiber), Protein 5g protein.
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