Fresh Blueberry Cornbread

FRESH BLUEBERRY CORNBREAD

8/1/2021

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!

Fresh Blueberry Cornbread

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:

Fresh Corn – While you can substitute frozen or canned corn, for this recipe there is nothing like tender and fresh corn kernels removed from the cob.
To easily cut fresh corn kernels off the cob, you’ll need a bundt pan and a sharp knife. After you’ve husked the corn, stand one end of the corn cob on the middle of the bundt pan. The hole in the middle of the pan will hold the corn cob securely while you easily cut the corn kernels off the cob. Using a sharp knife, cut the kernels off from top to bottom, repeating all the way around the cob. The corn kernels will fall inside the bundt pan – simple success!
Cornmeal – For best results, choose a coarse yellow cornmeal for this recipe (I recommend Bob’s Red Mill Medium or Course Grind Cornmeal).
Soaking the cornmeal in buttermilk helps soften the texture a bit, and also makes the cornbread bake up super moist.
Fresh Buttermilk – Fresh buttermilk gives this cornbread a nice tangy flavor that complements the sweet blueberries and corn flavor.
Fresh Blueberries – Make this corn bread with fresh blueberries for the best results. I don’t recommend using frozen blueberries for this recipe.
Flouring the blueberries will help prevent them from sinking to the bottom of the cornbread.
MAKE AHEAD DIRECTIONS: You can prepare and bake this cornbread ahead of time and serve at room temperature, or reheat each slice in the microwave (on 50% power) and serve warm.
STORE LEFTOVER Fresh Blueberry Cornbread in an airtight container in the refrigerator
FREEZE leftover Fresh Blueberry Cornbread – wrap tightly in plastic wrap and place in an airtight container before freezing. Thaw and serve warm for best flavor and texture.

Fresh Blueberry Cornbread

WHAT TO SERVE WITH FRESH BLUEBERRY CORNBREAD:

Fresh Blueberry Cornbread is perfect to serve at a southern barbecue! Barbecue Ribs and Smoked Brisket LOVE to be served with slices of this cornbread!
Chili party? Fresh Blueberry Cornbread is perfect with spicy chili and everyone loves it!
Perfect for breakfast or brunch.
Serve with homemade Honey Butter for a true southern treat!
For a simple and delicious breakfast, serve warm with a drizzle of warm maple syrup – SO GOOD!
Fresh Blueberry Cornbread is wonderful with soups and stews!
Did someone say fried chicken and cornbread? We’ve got you covered!
Fresh Blueberry Cornbread with Oven Roasted Turkey is MAGNIFICENT in the summertime! No need to wait until Thanksgiving for roast turkey!

Fresh Blueberry Cornbread

FRESH BLUEBERRY CORNBREAD

How do you make the ultimate southern 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!

Fresh Blueberry Cornbread

INGREDIENTS:
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:

PREPARE CORN: Cut the corn kernels from the cob and add half (1 cup) to a small food processor. Add ½ cup of the buttermilk and pulse to break up the corn into small rice sized pieces. Set remaining whole corn kernels aside.
START BUTTERMILK BATTER: Pour the pulsed corn mixture into a medium bowl and add the rest of the buttermilk and one cup of the cornmeal. Cover and let sit at room temperature for 30 minutes. This buttermilk and corn batter can sit for several hours at room temperature and will soften the coarse cornmeal.
Melt 6 tablespoons of butter in a small sauce pan, add the oil and stir to combine; set aside to cool.
Preheat oven to 375 degrees and place rack in upper third of oven.
PREPARE CORNBREAD BATTER: After the buttermilk and cornmeal mixture sits for at least 30 minutes, whisk in the cooled butter and oil.
Beat the eggs in a small bowl and whisk those into the buttermilk mixture. Set this wet mixture aside.
In a large bowl, combine 2 ½ cups of all-purpose flour, ¼ cup of the coarse dry cornmeal, baking powder, salt, granulated sugar and brown sugar, and whisk together until well blended.
Gently whisk the wet ingredients into the dry ingredients, only mixing long enough to combine – DO NOT OVERMIX! It’s okay if your batter is lumpy!
Place washed and drained blueberries in a small bowl and toss with two tablespoons of the all-purpose flour.
Add the remaining corn kernels and half of the floured blueberries to the batter and gently fold in with a spatula just until combined.
Generously butter the bottom and sides of a 9X13 inch baking dish with butter (I recommend a glass or ceramic baking dish rather than a metal pan for cornbread.)
Sprinkle in a few tablespoons of additional coarse cornmeal and shake the pan so the cornmeal coats the buttered bottom and sides. This step will add a nice texture to the sides and bottom of your cornbread – and will prevent the cornbread from sticking to your baking dish.
Scrape the batter into the prepared pan. Sprinkle the remaining floured blueberries over the top and poke them down gently into the batter with the tip of your spatula. This will help keep the blueberries from all sinking to the bottom!
Sprinkle the top of the batter with 2 tablespoons of granulated sugar – this will give your cornbread a lightly sweet and crusty top – just something to make this a little bit special!
Bake in preheated oven for 30 minutes.
After 30 minutes, rotate pan and reduce the oven temperature to 325 degrees. Bake for an additional 20 minutes more, until the top is lightly golden and feels firm when pressed. You can also insert a toothpick into the center and if it comes out clean, your cornbread is perfect! BE CAREFUL NOT TO OVERBAKE!
Let cool in the pan on a rack for at 20 to 30 minutes before cutting and serving.

YIELD: 12 servings

RECIPE NOTES:

Fresh Corn – While you can substitute frozen or canned corn, for this recipe there is nothing like tender and fresh corn kernels removed from the cob.
To easily cut fresh corn kernels off the cob, you’ll need a bundt pan and a sharp knife. After you’ve husked the corn, stand one end of the corn cob on the middle of the bundt pan. The hole in the middle of the pan will hold the corn cob securely while you easily cut the corn kernels off the cob. Using a sharp knife, cut the kernels off from top to bottom, repeating all the way around the cob. The corn kernels will fall inside the bundt pan – simple success!
Cornmeal – For best results, choose a coarse yellow cornmeal for this recipe (I recommend Bob’s Red Mill Medium or Course Grind Cornmeal).
Soaking the cornmeal in buttermilk helps soften the texture a bit, and also makes the cornbread bake up super moist.
Fresh Buttermilk – Fresh buttermilk gives this cornbread a nice tangy flavor that complements the sweet blueberries and corn flavor.
Fresh Blueberries – Make this corn bread with fresh blueberries for the best results. I don’t recommend using frozen blueberries for this recipe.
Flouring the blueberries will help prevent them from sinking to the bottom of the cornbread.
MAKE AHEAD DIRECTIONS: You can prepare and bake this cornbread ahead of time and serve at room temperature, or reheat each slice in the microwave (on 50% power) and serve warm.
STORE LEFTOVER Fresh Blueberry Cornbread in an airtight container in the refrigerator
FREEZE leftover Fresh Blueberry Cornbread – wrap tightly in plastic wrap and place in an airtight container before freezing. Thaw and serve warm for best flavor and texture.

SERVING SUGGESTIONS:

Fresh Blueberry Cornbread is perfect to serve at a southern barbecue! Barbecue Ribs and Smoked Brisket LOVE to be served with slices of this cornbread!
Chili party? Fresh Blueberry Cornbread is perfect with spicy chili and everyone loves it!
Perfect for breakfast or brunch.
Serve with homemade Honey Butter for a true southern treat!
For a simple and delicious breakfast, serve warm with a drizzle of warm maple syrup – SO GOOD!
Fresh Blueberry Cornbread is wonderful with soups and stews!
Did someone say Fried Chicken and cornbread? We’ve got you covered!
Fresh Blueberry Cornbread with oven roasted turkey is MAGNIFICENT in the summertime! No need to wait until Thanksgiving for roast turkey!

Originally posted June 2010; revised & reposted July 2021.

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