Blueberry Cornbread Recipes

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BLUEBERRY CORNBREAD IN A SKILLET



Blueberry Cornbread in a Skillet image

Sweet blueberries and savory corn are the perfect combination in this easy skillet cornbread that's perfect for breakfast, lunch, or dinner.

Provided by Jenine

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 50m

Yield 10

Number Of Ingredients 12

3 tablespoons vegetable oil
1 cup frozen sweet corn kernels
1 cup fresh blueberries
2 tablespoons all-purpose flour
1 cup cornmeal
1 cup all-purpose flour
½ cup white sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup buttermilk
½ cup unsalted butter, melted and cooled
2 large eggs

Steps:

  • Pour vegetable oil into a 9-inch cast iron skillet and place skillet in the center of the oven. Preheat oven to 400 degrees F (200 degrees C).
  • While the oven is preheating, place corn in a microwave-safe bowl. Cover and microwave on high for 2 1/2 minutes, stirring halfway through. Place corn in a colander to drain any excess liquid, then transfer to a medium bowl. Add blueberries and 2 tablespoons flour and toss to combine; set aside.
  • Combine cornmeal, 1 cup flour, sugar, baking powder, and salt in a large bowl.
  • Whisk buttermilk, melted butter, and eggs together in a small bowl. Pour into the cornmeal-flour mixture and mix to combine. Gently fold in the reserved blueberry-corn mixture.
  • Remove skillet from the oven and brush the oil onto the bottom and sides until coated. Pour batter into the hot skillet and level the top with a spatula.
  • Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Serve warm.

Nutrition Facts : Calories 305.3 calories, Carbohydrate 38.7 g, Cholesterol 62.5 mg, Fat 14.8 g, Fiber 1.7 g, Protein 5.1 g, SaturatedFat 7.6 g, Sodium 371.7 mg, Sugar 13.5 g

BLUEBERRY CORNBREAD PUDDING



Blueberry Cornbread Pudding image

Wonderful bread pudding recipe for breakfast or anytime really. Great use for left over cornbread. The bread is not too sweet and lends itself nicely to the buttery maple syrup topping. It's best if it is served warm.

Provided by Pattihouse

Categories     Breads

Time 1h10m

Yield 1 bread, 9 serving(s)

Number Of Ingredients 8

4 cups cornbread
4 eggs
2 cups heavy whipping cream
2 tablespoons vanilla
1/2 cup brown sugar
2 cups fresh blueberries
1 cup pure maple syrup
1/2 cup butter

Steps:

  • Preheat oven to 375 degrees.
  • Grease and flour an 8x8 baking pan. I use Baker's Joy spray.
  • Crumble 4 cups of leftover cornbread into a large bowl.
  • In another medium size bowl whisk eggs.
  • Add cream, vanilla and sugar to eggs.
  • Whisk until well blended.
  • Pour the egg mixture into the bowl containing the crumbled cornbread.
  • Stir together until well blended,.
  • Gently stir in blueberries.
  • Let sit for about 5 minutes.
  • Pour into 8x8 pan.
  • Bake at 375 degrees for about an hour or until golden brown.
  • When it is done, a knife inserted in the center comes out clean.
  • Serve warm, drizzled with buttery maple syrup.
  • Buttery Maple Syrup:.
  • In a small saucepan gently warm syrup with butter just until butter is melted (Do NOT boil). Drizzle over warm bread.
  • **This bread is only slightly sweet due to the maple syrup topping. If you don't want to use the syrup topping you can increase the amount of sugar to your liking.
  • **This recipe is best made with fresh berries. However, if you are using frozen berries please add them to the mixture frozen and not thawed. This keeps the juice "inside" the berries and keeps the bread mixture from turning blue.

Nutrition Facts : Calories 469.2, Fat 32, SaturatedFat 19.4, Cholesterol 182.2, Sodium 149.9, Carbohydrate 42.2, Fiber 0.8, Sugar 36.8, Protein 4.3

BLUEBERRY CORNBREAD WITH MAPLE BUTTERCREAM



Blueberry Cornbread with Maple Buttercream image

Liz Hall shows up at every get-together - dinners, birthday parties, holidays - with a cake. The cornbread competition was no exception: She tweaked a traditional recipe and made it more of a dessert. Her blueberry cornbread cake topped with maple buttercream took first place in the nontraditional category. Now, whenever there's a party, she says, "everyone always asks me to bring the award-winning cornbread."

Provided by Food Network

Categories     dessert

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 18

4 tablespoons unsalted butter, melted and cooled slightly, plus more for the baking dish
2 large eggs
1 cup buttermilk
1 teaspoon pure vanilla extract
1 1/3 cups yellow cornmeal
2/3 cup all-purpose flour
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup blueberries
1 stick unsalted butter, at room temperature
3 1/2 to 3 3/4 cups confectioners' sugar
3 tablespoons whole milk
2 tablespoons pure maple syrup
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1/2 teaspoon pumpkin pie spice
1/2 to 1 teaspoon ground nutmeg

Steps:

  • Make the cornbread: Preheat the oven to 375 degrees F and butter a 9-by-13-inch baking dish. Whisk the eggs, buttermilk, vanilla and melted butter in a bowl. In another bowl, whisk the cornmeal, flour, granulated sugar, baking powder and salt.
  • Add the cornmeal mixture to the egg mixture and mix with a wooden spoon until just incorporated. Gently fold the blueberries into the batter. Transfer to the prepared baking dish and bake until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer to a rack and let cool completely before frosting.
  • Make the frosting: Beat the butter in a large bowl with a mixer on medium speed until light and fluffy. Add 3 1/2 cups confectioners' sugar in batches, alternating with the milk; continue beating until smooth. Add the maple syrup, cinnamon, vanilla, pumpkin pie spice, and nutmeg to taste. Add the remaining 1/4 cup confectioners' sugar if necessary to reach a spreadable consistency. Spread on the cornbread.

BLUEBERRY CORNBREAD



Blueberry Cornbread image

My husband is a fourth-grade teacher, and he incorporates monthly baking projects into the curriculum. His recipe for blueberry cornbread is a class favorite. -Jennifer Martin, Martinez, California

Provided by Taste of Home

Time 40m

Yield 9 servings.

Number Of Ingredients 9

1-1/2 cups all-purpose flour
1/2 cup sugar
1/2 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs, room temperature
1-1/4 cups soy or 2% milk
1/3 cup canola oil
1 cup fresh or frozen blueberries

Steps:

  • Preheat oven to 350°. Grease an 8-in. square baking pan., Whisk together first 5 ingredients. In another bowl, whisk together eggs, milk and oil; add to dry ingredients, stirring just until moistened. Fold in blueberries. Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool on a wire rack. Serve warm or at room temperature.

Nutrition Facts : Calories 264 calories, Fat 10g fat (1g saturated fat), Cholesterol 41mg cholesterol, Sodium 325mg sodium, Carbohydrate 38g carbohydrate (14g sugars, Fiber 1g fiber), Protein 5g protein.

BLUEBERRY CORNBREAD



Blueberry Cornbread image

Homemade cornbread with delicious blueberries in it. An awesome combination! You can use fresh or frozen blueberries.

Provided by matt151617

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 40m

Yield 6

Number Of Ingredients 9

1 cup cornmeal
1 cup all-purpose flour
½ cup white sugar
3 teaspoons baking powder
1 teaspoon salt
2 eggs
⅔ cup milk
½ cup vegetable oil
2 cups blueberries

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch square baking dish.
  • Mix cornmeal, flour, sugar, baking powder, and salt in a bowl. Beat eggs, milk, and oil together in a separate large bowl. Add cornmeal mixture to the egg mixture; mix until just combined. Fold blueberries into the batter; pour into the prepared baking dish.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.

Nutrition Facts : Calories 453.4 calories, Carbohydrate 59.8 g, Cholesterol 64.2 mg, Fat 21.3 g, Fiber 2.6 g, Protein 7.2 g, SaturatedFat 3.3 g, Sodium 668.3 mg, Sugar 23.3 g

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