Sweet Blueberry Southern Cornbread
Cuisine |
- 1 cups yellow cornmeal (fine or medium grind)
- 1 cups all-purpose flour
- 0.3 cups granulated sugar
- 1 tablespoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 cups whole milk (or buttermilk)
- 2 eggs, large
- 0.3 cups unsalted butter, melted
- 0.3 cups sour cream or full-fat Greek yogurt
- 1 cups fresh or frozen blueberries
- 1 teaspoons vanilla extract
- Preheat & prep pan: Preheat oven to 375°F (190°C). Grease an 8×8-inch square baking pan or a 9-inch cast iron skillet generously with butter or cooking spray.
- Combine dry ingredients: In a large bowl, whisk together 1 cups yellow cornmeal (fine or medium grind), 1 cups all-purpose flour, 0.3 cups granulated sugar, 1 tablespoons baking powder, 0.5 teaspoons baking soda, and 0.5 teaspoons salt until evenly combined. The baking soda should be distributed thoroughly throughout the dry mix before any wet ingredients are introduced.
- Combine wet ingredients: In a separate bowl, whisk together 1 cups whole milk (or buttermilk), 2 eggs, large, 0.3 cups unsalted butter, melted, 0.3 cups sour cream or full-fat Greek yogurt, and 1 teaspoons vanilla extract until smooth and uniform.
- Fold together: Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined — do not overmix. A few streaks of flour are fine. Once the baking soda contacts the acidic sour cream, the reaction begins immediately — move efficiently to the pan.
- Add blueberries: Gently fold in 1 cups fresh or frozen blueberries. If using frozen, do not thaw — fold in straight from frozen to prevent bleeding.
- Bake: Pour batter into prepared pan and smooth the top. Bake at 375°F for 22–22 minutes
22:00, until a toothpick inserted in the center comes out clean and the top is deep golden brown. Note: the baking soda will accelerate surface browning — begin checking at the 20-minute mark.
- Cool before cutting: Allow to cool in the pan for at least 10 minutes before slicing. This resting period is critical — cutting too early is a primary cause of crumbliness.
