Blueberry Honey Cornbread | Breakfast Recipe

Saturday, January 6, 2018
Bonjour!
Hope the weather has been treating you well and that you are having a great day.
Today I am going to share with you an altered version of a recipe I have been using since I was about 8 years old. Originally the recipe has no blueberries and instead has corn, but one fateful day I was baking and realized I had no corn. So I did what I usually do I improvised, made it without corn and added blueberries for a better taste. And was quite surprised when it turned out well.

I have to note that this is not sweet like a cake because when I gave my dad a piece he thought it was sweet, when in fact it is more savory but it tastes like cornbread and blueberries. My parents both enjoyed it. It is more of a breakfast bread/cake than a dessert. I guess the mix can be premade without the blueberries and stored for the following day, just needing to be baked. The blueberries can be replaced with raspberries, strawberries and more, maybe even bananas?

Before we get started I had a joke about corn, I forgot it but it was pretty a-maze-ing. I know that was so ... corny.
*crickets chirp*
Either way, let's get started. ☺


Blueberry Honey Cornbread

Ingredients

  • 2 cups of cornmeal 
  • 1/4 cup of honey
  • 1 teaspoon of salt
  • 1/2 teaspoon of baking soda 
  • 3 eggs
  • 2 cups of milk, yogurt or combination
  • 1/2 cup of blueberries (can be replaced with raspberries, strawberries, etc.)

The recipe

  1. Preheat oven to 350℉ (180℃). Grease a 3-Quart casserole dish or mini pans.
  2. Combine cornmeal, honey, baking soda, and salt together in a large mixing bowl. Mix well.
  3. Add the eggs to the large bowl. Combine well.
    • If desired beat the eggs in a small bowl before adding to the mixture. 
  4. Add the dairy products to the mixing bowl, and stir well together. Add the blueberries, with a spatula mix it in. Pour into the greased dish/pans. 
  5. Bake for about 40 minutes, or until a toothpick is inserted and comes out clean.
  6. Cut into wedges, serve and enjoy! 
*Note: For the 2 cups of dairy, you can make a mixture of milk and yogurt for a different savory combination. 
*Note* I used P.A.N pre-cooked maize meal. It is used mainly for arepas but since it is still cornmeal it works perfectly. It does not change the taste, texture or the recipe overall. It can be found in the Hispanic section of your local grocery store or at a Latino store.

Related Post: Chocolaty Brownies 



I dearly hope that you enjoyed this recipe. If you have any thoughts, comments or concerns do not forget to comment.
For more recipes don't forget to subscribe to my blog and you can check out my other recipes right here.

Did you enjoy this corny bread? Would you like to see more recipes like this?

Til next time. Hope you have a wonderful weekend ☺
Loren (Cami)

2 comments

  1. I tried it out and it was good, though instead of bluberries i did raspberries. Thanks for the recipe.

    ReplyDelete
  2. This actually sounds pretty good! I never would have thought to try cornbread as a breakfast item by adding blueberries or fruit! I may need to try this some time!

    The Kat Life | https://katherineisabella.blogspot.com

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