Blueberry Cornbread with Honey Butter Recipe
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.
- 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
