Blueberry Cornbread with Honey Butter Recipe
Introduction
This Blueberry Cornbread with Honey Butter is a delightful twist on a classic favorite. Sweet bursts of fresh blueberries combined with the comforting texture of cornbread make it perfect for breakfast or a cozy snack.
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 cup fresh blueberries
- 1/4 cup honey
- 1/2 cup butter, softened
Instructions
- Step 1: Preheat your oven to 375°F (190°C). In a mixing bowl, combine the cornmeal and flour evenly.
- Step 2: Gently fold the fresh blueberries into the dry mixture to distribute them without crushing.
- Step 3: Pour the batter into a greased baking dish and bake for 25-30 minutes, or until golden brown and a toothpick comes out clean.
- Step 4: While the cornbread bakes, mix the softened butter with honey until smooth to create the honey butter.
- Step 5: Let the cornbread cool slightly before slicing. Serve warm with a generous spread of honey butter.
Tips & Variations
- For extra moisture, add a cup of buttermilk or yogurt to the batter.
- Use frozen blueberries if fresh are unavailable; just toss them in flour to prevent sinking.
- Add a pinch of cinnamon or vanilla extract to the batter for a flavor boost.
- Try maple syrup instead of honey for a different sweet touch in the butter.
Storage
Store leftover cornbread in an airtight container at room temperature for up to two days, or refrigerate for up to a week. Reheat gently in the microwave or oven before serving. Honey butter is best served fresh but can be refrigerated in a sealed jar for up to one week.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries work well. Toss them in a little flour before adding to the batter to prevent them from sinking to the bottom.
Can I make the honey butter ahead of time?
Absolutely. Prepare the honey butter in advance and store it in the refrigerator. Bring to room temperature before spreading for the best texture.
PrintBlueberry Cornbread with Honey Butter Recipe
This Blueberry Cornbread with Honey Butter is a delightful twist on traditional cornbread, combining the sweet burst of fresh blueberries with the rich creaminess of honey-infused butter. Perfect as a breakfast treat, a side for savory meals, or a comforting snack, this recipe blends sweet and savory in a moist, tender bread baked to golden perfection.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 9 servings 1x
- Category: Baked Goods
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Baking Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1 cup fresh blueberries
- 1 cup milk
- 2 large eggs
- 1/4 cup unsalted butter, melted
Honey Butter
- 1/2 cup unsalted butter, softened
- 2 tablespoons honey
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and grease or line an 8-inch square baking pan to prevent sticking.
- Combine Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar to evenly distribute the leavening agents and seasonings.
- Add Blueberries: Gently fold in the fresh blueberries to the dry mixture, ensuring they are coated lightly to prevent sinking during baking.
- Mix Wet Ingredients: In a separate bowl, beat together the milk, eggs, and melted butter until well combined for a smooth wet batter.
- Create Batter: Pour the wet ingredients into the dry ingredients and mix just until combined to maintain a tender crumb; avoid overmixing.
- Pour and Bake: Transfer the batter into the prepared baking pan, spreading it out evenly. Bake for 25 to 30 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
- Prepare Honey Butter: While the cornbread bakes, mix the softened butter with honey until fully blended and smooth, creating a sweet, spreadable topping.
- Cool and Serve: Allow the cornbread to cool slightly before slicing. Serve warm slices spread with the honey butter for a delicious and comforting treat.
Notes
- Fresh or frozen blueberries can be used; if using frozen, do not thaw to prevent color bleed.
- For a dairy-free version, substitute milk with almond or oat milk and use a dairy-free butter alternative.
- Store leftover cornbread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Adding a teaspoon of vanilla extract to the wet ingredients enhances the flavor.
Keywords: blueberry cornbread, honey butter, sweet cornbread, baked cornbread, breakfast bread, American cornbread
