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