How do you make the ultimate cornbread even better? Two summertime favorites - fresh blueberries and corn fresh from the field – is a match made in heaven! Sweet juicy blueberries and fresh summer corn kernels, combined with tangy buttermilk, creamy butter and brown sugar create a super-moist rustic cornbread loaded with flavor – the most delicious cornbread ever!
BATTLE OF THE CORNBREADS - NORTH vs. SOUTH
If you usually follow the recipe on the back of a box of Jiffy cornbread or canister of cornmeal, you may not realize what a long history cornbread has, or that cornbread differs based on region. We all have our ideas about what belongs in cornbread and what doesn't!
Traditionally Northern Cornbread is sweeter, lighter and more cake-like than Southern cornbread, and typically includes sugar or molasses. Many recipes use milk rather than buttermilk, and a portion of flour at least equal to the amount of cornmeal in the bread or muffins.
On the other hand, Southern Cornbread typically is made with stone ground cornmeal, has a buttery taste and uses more eggs - and buttermilk is a key ingredient - together with baking in a cast iron skillet!
For my recipe, I've gone the rustic route and combined the best of both worlds - sweet fresh blueberries and delicate kernels of corn cut fresh from the cob. The texture is divine, the taste is wonderful - bites of sweet berries and tender corn in every bite - and the sugar-sprinkled topping is to die for! There are a few more steps, but the end result is well worth the time and effort to make this summertime treat!
BLUEBERRY CORNBREAD TIPS & TRICKS:
WHAT TO SERVE WITH FRESH BLUEBERRY CORNBREAD:
2 cups fresh corn, cut from the cob (about 2 large ears)
2 cups of buttermilk, divided
1 ¼ cups coarse cornmeal, divided (plus more for dusting the baking dish)
6 tablespoons unsalted butter (plus more to grease the baking dish)
2 tablespoons light oil (canola, sunflower or coconut oil)
3 large eggs (room temperature)
2 ½ cups (315g) all-purpose flour (plus 2 tablespoons to dust blueberries)
2 Tablespoons baking powder
1 teaspoon salt
3/4 cup (150g) granulated sugar
1/4 cup (50 g) brown sugar, packed
2 cups fresh blueberries (rinsed and drained well)
2 Tablespoons granulated sugar
HOW I MAKE THIS:
YIELD: 12 servings
Originally posted June 2010; revised & reposted July 2021.
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