Take your cornbread up a notch with this Blueberry Cornbread and Maple Butter
It’s cornbread season! It’s a favorite side at holiday tables and for good reason. I love the texture and flavor of cornbread, but why settle for simple cornbread? Try this Blueberry cornbread with maple butter as your side dish and it’ll definitely become a family favorite. It’s not only good as a side, but it’s sweet enough for dessert and balanced enough to have with some coffee for breakfast.
This recipe is simple and delicious
I love how simple this recipe is. You can mix everything in one bowl, and the ingredients are pantry staples. I love adding fresh blueberries to this, but frozen would work just fine. I’ve tried different forms of corn, and fresh corn and frozen have to be my choice. Canned corn just didn’t do it for me. The maple butter is an extra step that you can easily skip. Instead of making it, just serve the blueberry cornbread with maple syrup and butter on the side. But if you want the full experience make the maple butter!
Texture and flavor are important in this blueberry cornbread
The cornbread itself is a luscious texture, but the fresh corn and blueberries add a great texture. The corn provides a fresh bite while the blueberries burst as they bake, adding pockets of extra flavor. The brown sugar gives a deep flavor that’s not overpoweringly sweet, so the maple syrup adds the perfect finish. Even though I drizzle this cornbread with maple butter, I can’t help but add some salted butter on top. Butter makes it better, right? While you can bake this in any dish, I do have some tips and suggestions in the recipe notes below so please read through them for the best cornbread!
- 1 cup flour
- 1 cup yellow cornmeal
- 2/3 cup soft brown sugar
- 1/2 tsp salt
- 3 tsp baking powder
- 1 egg
- 1 cup milk
- 2 tbsp sour cream
- 1/3 cup oil flavorless
- 1/2 cup fresh corn or frozen
- 1/2 cup blueberries
- 4 tbsp salted butter
- 1/4 cup maple syrup
- Preheat your oven to 400 F. Grease an 8 inch baking pan or cast iron pan.
- In a large bowl add all the dry ingredients and mix well. make sure the brown sugar doesn't clump. You can use your hands to break any clumps.
- Add the wet ingredients. You can mix them separately in a pitcher and add them or just add them to the same bowl. Mix well until a smooth batter forms. Add the corn and half of the blueberries and fold to combine.
- Pour the batter into your prepared baking pan, and add the remaining blueberries on top. Bake at 400 F for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Store the leftovers in an airtight container in the fridge. I found that the cornbread got an eggy aftertaste at room temperature overnight.
- While the cornbread is baking make the maple butter. In a small saucepan heat the butter until melted. If you want you can lightly simmer the butter until the fat solids brown, creating brown butter. To that add maple syrup and let it mix completely. Pour a little over the cornbread while it's still hot so it absorbs into the cornbread, and keep some on the side to serve. You can also double the recipe if you like extra maple butter. I like keeping this warm so I can drizzle it over the cornbread before serving. Another option is to mix maple syrup into softened butter, and serve it on the side at a spreadable consistency.
How did you like this recipe?
Did you try this recipe? All the flavors and textures make for a perfect cornbread, and I hope you try it. I love hearing your feedback so let me know how it turns out in the comments below!Add to favorites