CookPal AI
Chef John's Blueberry Cornbread

Chef John's Blueberry Cornbread

Cost $8, save $5

Source: Recommended by CookPal

  • 60 Min
  • 12 Servings
  • $8

INGREDIENTS

  • Wet Ingredients

    • 🥚 2 large eggs
    • 1 cup white sugar
    • 🥛 1 cup milk
    • 🥛 1 cup buttermilk
    • 🧈 12 tablespoons unsalted butter, melted

  • Dry Ingredients

    • 2 cups all-purpose flour
    • 2 cups cornmeal
    • 4 teaspoons baking powder
    • 🧂 2 teaspoons fine salt
    • 1 teaspoon baking soda

  • Fruits

    • 4 cups fresh blueberries

STEPS

1

Preheat the oven to 400°F (200°C) and butter a 9x13-inch baking dish.

2

Whisk eggs and white sugar together vigorously for 1 minute; add milk, buttermilk, and melted butter, and mix well.

3

Mix flour, cornmeal, baking powder, salt, and baking soda in another bowl.

4

Combine the dry ingredients with the wet ingredients and mix until just combined. Fold in the blueberries gently.

5

Pour the batter into the prepared baking dish and level the surface.

6

Bake in the center of the preheated oven for 50 to 60 minutes, or until a skewer inserted into the center comes out clean.

7

Let cool before cutting into portions and serving.

NUTRIENTS

Per 1 serving

🔥

386

Calories

  • 7
    Protein
  • 60
    Carbs
  • 14
    Fats

💡 For a tangier flavor, you can substitute some of the blueberries with raspberries.Make sure not to overmix the batter to avoid a dense texture.Store leftover cornbread in an airtight container in the refrigerator for up to 3 days.