Introduction

Blueberry Cornbread with Honey Butter is a delightful twist on a classic favorite. The burst of fresh blueberries adds a sweet tang, while the honey butter creates a luscious finish. It’s perfect for breakfast or as a side with your favorite meal.

Blueberry Cornbread with Honey Butter Recipe - Recipe Image

Ingredients

1 cup cornmeal
1 cup all-purpose flour
1 cup fresh or frozen blueberries
1/4 cup honey
1/2 cup butter, softened

Instructions

Step 1: Preheat your oven to 375°F (190°C). In a large bowl, combine the cornmeal and flour.
Step 2: Gently fold the blueberries into the dry mixture, taking care not to crush them.
Step 3: Prepare a baking dish by greasing it with butter or oil.
Step 4: Transfer the mixture into the baking dish, spreading it evenly.
Step 5: Bake for about 25-30 minutes, or until the top is golden and a toothpick inserted comes out clean.
Step 6: While the cornbread bakes, mix the softened butter and honey together until smooth to make the honey butter.
Step 7: Serve the warm cornbread with a generous spread of honey butter for a delicious experience.

Tips & Variations

For extra moisture, add 1/2 cup of milk or buttermilk to the batter before baking.
Try using frozen blueberries if fresh ones are not available; just toss them in flour first to prevent sinking.
Add a pinch of cinnamon or lemon zest to the batter for a subtle flavor boost.

Storage

Store leftover cornbread tightly wrapped at room temperature for up to 2 days, or refrigerate for up to a week. Reheat slices gently in the microwave or oven. Honey butter can be kept in an airtight container in the fridge for up to 1 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.

How do I make the honey butter?

Simply mix softened butter with honey until smooth. You can adjust the sweetness by adding more or less honey to taste.

Blueberry Cornbread with Honey Butter Recipe

Print Recipe

★★★★★

4.9 from 674 reviews

Delicious and moist blueberry cornbread with a tender crumb, enhanced by juicy fresh blueberries and served warm with a spread of sweet honey butter. This classic Southern treat combines the rustic texture of cornmeal with the natural sweetness of blueberries, perfect for breakfast, brunch, or a cozy snack.

Author: Marco
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 9 servings (9 squares) 1x
Category: Baking
Method: Baking
Cuisine: Southern American
Diet: Vegetarian

Ingredients

Scale

Cornbread

1 cup cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup fresh blueberries
1 cup buttermilk
2 large eggs
1/4 cup unsalted butter, melted

Honey Butter

1/4 cup unsalted butter, softened
2 tablespoons honey

Instructions

Preheat Oven: Preheat your oven to 375°F (190°C). Grease and flour an 8-inch square baking pan or line it with parchment paper for easy removal.
Mix Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, granulated sugar, baking powder, and salt until well combined.
Prepare Wet Ingredients: In another bowl, whisk the buttermilk, eggs, and melted butter until smooth and well blended.
Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Avoid overmixing to keep the cornbread tender.
Fold in Blueberries: Gently fold the fresh blueberries into the batter, ensuring they are evenly distributed without breaking them up.
Pour Batter and Bake: Pour the batter into the prepared pan and spread it evenly. Bake in the preheated oven for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Make Honey Butter: While the cornbread is baking, mix the softened butter and honey in a small bowl until smooth and creamy.
Cool and Serve: Allow the cornbread to cool slightly in the pan, then cut into squares. Serve warm with a generous spread of honey butter on top.

Notes

Fresh blueberries are preferred, but frozen can be used; do not thaw before folding into the batter to prevent color bleed.
Use buttermilk for best flavor and texture; plain milk can be substituted but may alter tenderness.
Ensure not to overmix the batter to keep the cornbread light and fluffy.
Honey butter can be prepared in advance and stored refrigerated; bring to room temperature before serving.
This cornbread is delicious as a side dish for savory meals or as a sweet snack.

Keywords: blueberry cornbread, honey butter, baked cornbread, Southern cornbread, blueberry baking, sweet cornbread