Blueberry cornbread

    (61)
    40 min

    Homemade cornbread with juicy blueberries. A brilliant combination! You can use fresh or frozen blueberries.


    2 people made this

    Ingredients
    Serves: 6 

    • 140g polenta (cornmeal)
    • 125g plain flour
    • 100g caster sugar
    • 3 teaspoons baking powder
    • 1 teaspoon salt
    • 2 eggs
    • 160ml milk
    • 120ml vegetable oil
    • 300g blueberries

    Method
    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Preheat oven to 200 C / Gas 6. Grease a 23cm square baking dish.
    2. Mix polenta, flour, sugar, baking powder and salt in a bowl. Beat eggs, milk and oil together in a separate large bowl. Add polenta mixture to the egg mixture; mix until just combined. Fold blueberries into the mixture; pour into the prepared baking dish.
    3. Bake in the preheated oven until a skewer inserted into the centre comes out clean, 25 to 30 minutes.

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    Reviews & ratings
    Average global rating:
    (61)

    Reviews in English (44)

    by
    15

    This was excellent! Sweet and savory with warm, gooey blueberry bursts. I only made a few changes. Subbed brown sugar for white, cut the salt down a bit and added some vanilla. I used home-frozen blueberries and thawed them overnight in the refrigerator. I also baked them as muffins, which the recipe is perfectly suited for. I put them in at 375 for 20 minutes and they came out perfect. Made 14 muffins.  -  18 Jan 2015  (Review from Allrecipes US | Canada)

    by
    15

    The way I would describe this is a cross between a blueberry muffin and sweet Southern cornbread, with the cornbread flavor dominating. It was very moist, a little crumbly, and the fresh blueberries burst with sweetness. I found it a little salty, so next time, I'll cut it to 1/2 tsp. This is definitely "outside the box," but we enjoyed it.  -  06 Apr 2013  (Review from Allrecipes US | Canada)

    by
    9

    The first time I made this I used an 8x8 inch pan. The second time I read the recipe all the way through and used the recommended 9x9 inch pan. I wasn't as impressed with the outcome using the 9x9 pan. I've made this two more times, using an 8x8 pan and the cornbread comes out so much more cake-like, moist and rich! I highly recommend using an 8x8 inch pan!  -  11 Jun 2014  (Review from Allrecipes US | Canada)

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