Recipe: Blueberry Cornbread

This quick and easy recipe for Blueberry Cornbread is the best you will ever eat..... honest!

Did you know most "blueberry" mixes don't contain actual blueberries??  Now why would you make them when you can make this recipe and know that you have wonderful lucious real blueberries in it.

This looks great and tastes great... perfect for breakfast... I make it on the weekend or at the beginning of a week.. so I have a quick breakfast weekdays.... sooo yummy!

Having guests?.... maybe a brunch get-together?... this is a perfect recipe for any occasion... a no-fail delicious accompaniment to any breakfast.

This recipe is a version of my Sweet Cornbread recipe.... it's is light and airy and moist… the cranberries add a little tartness to the sweetness of the corn bread.. a winning combination!.... oh and did I mention how easy it is to make?

Here’s the easy part.. it uses a cake mix and two Jiffy Corn Muffin mixes… yep.. it’s that easy… just a little tweak of the other ingredients and you have a wonderfully Sweet Cornbread... now add cranberries ... and well.. it's over the top with flavor!



TIPS

First let’s talk about the size.. this makes a 9 x 13 pan of cornbread….about double the size of most cornbreads… notta a problem.. for sure… it will disappear.. trust me.

I use milk… fat free (skim milk) instead of the water in the recipe… my Butter Recipe cake mix box lists 2/3 of a cup water and each of the Jiffy Corn Muffin mixes list 1/3 of a cup milk… but that is really too much liquid altogether… 1 cup is enough.

If you substitute a yellow cake mix…I recommend that you  still use the 1 cup of milk… and use the fat free milk because it has a consistency closer to water than the other milks.

I found it mixes best if you mix the Butter Recipe Cake mix and the soften butter and eggs first… using a hand mix on low… add the milk.. beat with the hand mixer…. Then add the Jiffy Cornbread mixes and mix with a spoon by hand.. if you just add everything as some other recipes tell you… you end up with small (and some large) butter clumps… which are a pain to disperse… and you end up over mixing the cornbread mix.

In a small bowl, toss the blueberries in about 1-2 tablespoons flour... just enough to coat them... this will help keep them all from sinking to the bottom... some will still sink but most will stay throughout the bread.

Baking times vary… I used 9 x 13 baking dish… I baked it a total of 45 minutes… which is about 5 minutes longer than my plain cornbread... I imagine the blueberries added a bit of moisture as they baked....

I baked my cornbread for 45 minutes…. How long you bake yours will depend on your oven... start testing it after 40 minutes.   You want a toothpick coming out clean and no jiggle in the center…

If the top starts to brown too much (it shouldn’t)… just lay a piece of foil on top.. just lay it loosely… and you should be fine.

Try this delicious and easy cornbread.... it's delicious!






Recipe:  Blueberry Cornbread

All you need:

1 (18.25 oz) Duncan Hines Moist Deluxe Butter Golden cake mix
1 stick ( ½ cup) butter, softened
5 eggs
1 cup Fat Free Milk
2 boxes Jiffy Corn Muffin mix
1 pint fresh blueberries
1-2 tablespoons flour

All you need to do:

Preheat the oven to 350 degrees F.

Spray a 9 x 13 baking dish with butter flavored cooking spray or grease with shortening.

In a very large bowl, mix the cake mix eggs and butter. Using a hand mixer, mix for about 30 seconds or until well distributed. Add the milk and continue mixing for about 4 minutes at medium speed.

Add the Jiffy Corn Muffin mixes and mix with a spoon by hand until blended.

In a small bowl, toss the blueberries in flour to coat them.  Fold them into the batter until evenly distributed. 

Pour batter into the prepared baking dish.

Bake for 45 minutes or until a toothpick comes out clean AND the center does not jiggle.

Cool for 10 minutes… serve warm or at room temperature.