Blueberry Buttermilk Cornbread
The buttermilk blueberry cornbread recipe is full of fresh sweet blueberries, it's a classic buttermilk cornbread launched and makes a great side dish, breakfast or dessert.
INGREDIENTS
Cornbread
- 1/2 tsp salt
- 2 tsp baking powder
- 1/4 cup honey
- 1/4 tsp baking soda
- 1/4 cup light brown sugar
- 1 1/4 cups buttermilk, at room temperature
- 1 cup blueberries
- 2 large eggs, at room temperature
- 1 1/4 cups flour
- 1 1/4 cups cornmeal
- 1/4 cup unsalted butter, melted and slightly cooled
Blueberry Topping
- 1 1/2 Tbsp water
- pinch of salt
- 1 1/2 Tbsp cornstarch
- 1 1/2 cups blueberries
- 2 to 3 Tbsp honey (to taste)
INSTRUCTIONS
First, preheat oven to 400 ° F and grease a 10 inch seasoned cast iron skillet (or cake pan). Whisk together the flour, cornmeal, baking powder, baking soda and salt in a medium bowl; make a well in the center of the mixture. Combine buttermilk, eggs, brown sugar and honey in a medium bowl; add to the flour mixture and stir until almost combined. Stir in melted butter and blueberries until combined.
Then, pour the dough into the prepared pan and smooth the top with an offset spatula. Bake for 19 to 20 minutes, until golden brown and a toothpick inserted in the center comes out clean. Let cool in a pan on a rack for 10 minutes; use a thin spatula to detach the cornbread from the pan before serving.
For the blueberry filling, combine the blueberries, salt and honey in a saucepan over medium-high heat, stirring constantly. When the mixture begins to bubble, reduce the heat to low and simmer for 10 minutes, stirring occasionally. Whisk together the cornstarch and water in a small bowl; add to fruit mixture and continue cooking until thickened, 1 or 2 minutes. Remove from heat and let cool slightly before serving. Happy Cooking Time.
