Blueberry Cornbread ~ I’ve fallen hard for this berrylicious cornbread, it’s moist and tender, with juicy berries exploding in every bite. Serve it with chilis, chowders, and stews, or as a rustic breakfast cake!
Who doesn’t love cornbread? It’s probably one of the first baking projects any new cook learns to master, and still to this day I’m always amazed at how such a little bit of effort results in such a yummy bread.
Banish the thought of dry cornbreads that stick at the back of your throat and make you cough. The best recipes (like this one!) aren’t dry at all, mine gets its tender crumb from buttermilk and my secret ingredient…oat flour! Oat flour gives this cornbread its to-die-for texture. Note: If you don’t have oat four you can make your own by grinding rolled oats into a fine powder.
Because cornbread is so forgiving it makes a perfect base from which to branch out and explore recipe varieties. I’ve made cornbreads with zucchini, kale, and Hatch chiles that have become staples, they seem to add that perfect little bit of carby-ness to light summer meals. and complement all my fall soups, stews, and chilis. My favorite is my Pumpkin Cornbread ~ it goes with everything.
My latest variation has the added benefit of juicy berries to liven it up. It’s the first time I’ve experimented with a fruit and I absolutely love it. It’s a true hybrid recipe, not too sweet to serve with a meal, but can also work at breakfast with a cup of coffee.
This cornbread recipe is moist and tender to begin with, but add in those juicy blueberries and it’s over the top delish. I highly recommend this recipe, it’s one of those twists that makes me wonder why I haven’t been doing it this way all along!
Kitchen tool spotlight: spring form pan
A non stick spring form pan isn’t just for cheesecake, in fact I love to use it for all kinds of cakes, like my Strawberry Buttermilk Cake, and cornbreads, too. The pan makes it possible to remove the cake or bread easily for serving and slicing. Even delicate bakes come out perfect every time.
*The View from Great Island is a participant in the Amazon Services LLC Associates Program ~ Your cost is the same, but I earn a small commission from Amazon which helps keep tvfgi in the kitchen!
Blueberry Cornbread
Blueberry Cornbread ~ I've fallen hard for this berrylicious cornbread, it's moist and tender, with juicy berries exploding in every bite. Serve it with chilis, chowders, and stews, or as a rustic breakfast cake!
Ingredients
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
See Full Recipe: theviewfromgreatisland
Comments
Post a Comment