Blueberry 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
Scale
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
