Blueberry Breakfast Cornbread (Cook'S Illustrated)

Name: Blueberry Breakfast Cornbread (Cook'S Illustrated)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups unbleached all-purpose flour (7 1/2 ounces); 1 cup yellow cornmeal, see note (5 1/2 ounces); 2 teaspoons baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon table salt; 1 cup fresh blueberries (or unthawed frozen); 1/4 cup light brown sugar, packed (1 3/4 ounces); 3/4 cup frozen corn, defrosted (3 1/2 ounces); 3/4 cup buttermilk; 1/4 cup maple syrup; 2 large eggs; 8 tablespoons unsalted butter, melted and cooled slightly (1 stick); 2 tablespoons granulated sugar

Servings: persons

1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)
1 cup yellow cornmeal, see note (5 1/2 ounces)
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon table salt
1 cup fresh blueberries (or unthawed frozen)
1/4 cup light brown sugar, packed (1 3/4 ounces)
3/4 cup frozen corn, defrosted (3 1/2 ounces)
3/4 cup buttermilk
1/4 cup maple syrup
2 large eggs
8 tablespoons unsalted butter, melted and cooled slightly (1 stick)
2 tablespoons granulated sugar

1
Adjust oven rack to middle position; heat oven to 400 degrees. Spray 8-inch-square baking dish with nonstick cooking spray. Whisk flour, cornmeal, baking powder, baking soda, and salt in medium bowl until combined; add blueberries and toss well to coat, set aside.
2
In food processor or blender, process brown sugar, thawed corn kernels, buttermilk, and maple syrup until combined, about 5 seconds. Add eggs and process until well combined (corn lumps will remain), about 5 seconds longer.
3
Using rubber spatula, make well in center of dry ingredients; pour wet ingredients into well. Begin folding dry ingredients into wet, giving mixture only a few turns to barely combine; add melted butter and continue folding until dry ingredients are just moistened. Pour batter into prepared baking dish; smooth surface with rubber spatula. Sprinkle the granulated sugar over batter. Bake until deep golden brown and toothpick inserted in center comes out clean, 25 to 35 minutes. Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer. Cut into pieces and serve.

975

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 cups unbleached all-purpose flour (7 1/2 ounces), 1 cup yellow cornmeal, see note (5 1/2 ounces), 2 teaspoons baking powder, 1/4 teaspoon baking soda, and more.

Yes, Blueberry Breakfast Cornbread (Cook'S Illustrated) falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!