Blueberry "Double" Corn Bread Recipe

Name: Blueberry "Double" Corn Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 125 g flour (1 U.S. cup); 125 g cornmeal (3/4 U.S. cup); 2 Tbsp natural cane sugar (or your favorite); 2 1/2 tsp baking powder; 1/2 tsp salt; 4 Tbsp (60 g) melted unsalted butter or canola oil; 240 ml milk or yogurt (1 U.S. cup); 2 eggs; 60 g fresh or unthawed frozen corn (4-5 Tbsp); 60 g frozen or fresh blueberries (5 Tbsp, I used frozen)

Servings: persons

125 g flour (1 U.S. cup)
125 g cornmeal (3/4 U.S. cup)
2 Tbsp natural cane sugar (or your favorite)
2 1/2 tsp baking powder
1/2 tsp salt
4 Tbsp (60 g) melted unsalted butter or canola oil
240 ml milk or yogurt (1 U.S. cup)
2 eggs
60 g fresh or unthawed frozen corn (4-5 Tbsp)
60 g frozen or fresh blueberries (5 Tbsp, I used frozen)

1
Preheat oven to 200C/400F.
2
Mix flour, cornmeal, sugar, salt and baking powder in a large bowl.
3
In a separate bowl, whisk together the eggs and milk.
4
If using oil instead of butter, mix that in now too.
5
Pour the egg & milk mixture into the flour.
6
If using butter, pour in the melted butter now.
7
Stir until combined.
8
In a small bowl, dust the corn and blueberries with a tablespoon of flour to help absorb the extra moisture.
9
Gently fold the corn and the blueberries into the batter.
10
Grease the baking pan with oil or butter.
11
Pour the batter in and smooth out the top so it's level.
12
Bake for 25-30 minutes at 200C/400F, or until a skewer poked in the middle comes out clean.
13
(A good sign is that the top is starting to turn golden brown) Depending on your oven and exact size of the pan, the time could differ so start checking after 20 minutes.
14
Mine took almost 30 minutes in a 8 in (21 cm) cake pan with 2 in (5 cm) sides.
15
Let cool for a few minutes.
16
Serve warm with soup, chili or works well as a breakfast bread!

434

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 125 g flour (1 U.S. cup), 125 g cornmeal (3/4 U.S. cup), 2 Tbsp natural cane sugar (or your favorite), 2 1/2 tsp baking powder, and more.

Yes, Blueberry "Double" Corn Bread falls under the General 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.

Blueberry "Double" Corn Bread

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