Chef John's Blueberry-Studded Cornbread
Chef John's Blueberry-Stuffed Cornbread blends a tender, moist crumb with golden, buttery edges and juicy pops of fresh blueberries in every bite. Lightly sweet and richly aromatic, it shines as a cozy dessert, brunch treat, or an anytime snack to share with friends and family.
- Prep10 mins
- Cook50 mins
- Serves12
- DifficultyEasy
- 1
Assemble all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Generously butter a 9x13-inch baking dish.
- 2
Whisk the eggs and white sugar vigorously in a bowl for 1 minute; add the milk, buttermilk, and melted butter and mix to combine.
- 3
In a separate bowl, mix the flour, cornmeal, baking powder, salt, and baking soda together.
- 4
Stir this into the wet ingredients. Fold in the blueberries.
- 5
Pour the batter into the prepared baking dish.
- 6
Bake in the center of the preheated oven until a skewer inserted in the center comes out clean, 50 to 60 minutes. Let it cool before cutting and serving.
- 7
Serve and enjoy!
- Calories 412.56 kcal High
- Protein 7.23 g Moderate
- Carbs 66.38 g Moderate
- Total Fat 13.67 g Moderate
- Saturated Fat 7.34 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 61.66 mg High
- Sodium 192.39 mg Moderate
- Fiber 5.82 g Good Source
- Sugar 25.71 g High
- Added Sugar 0.0 g Low Source
- Calcium 126.3 mg Low Source
- Iron 2.06 mg Moderate
- Potassium 142.67 mg Low Source
- Vitamin A 152.05 mcg_rae Moderate
- Vitamin C 0.22 mg Low Source
- Vitamin D 0.72 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Milk 🥛
- Wheat 🌾
- Gluten
- Corn 🌽