Monday, August 12, 2013

Blueberry Breakfast Cornbread Recipe (MIM)

My friend Jessica has been co-hosting this Mystery Ingredient Monday link-up for approximately seven decades now but I have yet to participate because at best I am an absolute bore in the kitchen and at worst I am a complete travesty.  Luckily for y'all at least one of my kids has inherited her father's uncanny ability to turn all things into delicious (children under the age of 8 are still open for deliberation although Cecilia does make a mean plastic food sandwich pizza.  It's a thing.) so I've taken complete advantage of her skillz so as to finally share some yumminess up in here.

Alright, no more yammering.  Break it down, Lizzy time:

1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)
1 cup yellow cornmeal, see note (5 1/2 ounces)
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon table salt
1 cup fresh blueberries (or unthawed frozen)
1/4 cup light brown sugar, packed (1 3/4 ounces)
3/4 cup frozen corn, defrosted (3 1/2 ounces) 3
/4 cup buttermilk
1/4 cup maple syrup
2 large eggs
8 tablespoons unsalted butter, melted and cooled slightly (1 stick)
2 tablespoons granulated sugar

{ Before we go any further, lemme 'splain to you this grouping of ingredients lest you mistakenly think I'm runnin' some kind of gourmet kitchen.

1) real maple syrup courtesy of the kind and talented Rhonda who hauled her husband and boy and pregnant belly over here to feed all of a few weeks ago and left behind a plethora of delicious things.

2) polenta as a result of one of my ill-advised shopping trips while hungry which led me to purchase ALL THE HEALTHY INGREDIENTS.  As if designer bags of corn grits is healthy.  Yeah.

So, you know, I don't always have such interesting stuff sitting around my house.  Honest. }


1) Adjust oven rack to middle position; heat oven to 400 degrees. Spray 8-inch-square baking dish with nonstick cooking spray.

2) Defrost corn kernels

3) Whisk flour, cornmeal, baking powder, baking soda, and salt in a bowl until combined; add blueberries and toss until well coated.  Be careful not to smash your blueberries or your cornbread will be grey.

4) In a mixer (they say food processor but we used the stand mixer and it was fine), mix brown sugar, thawed corn kernels, buttermilk, and maple syrup until combined, about 5 seconds.

5) Add eggs and mix (corn lumps will remain), about 5 seconds longer.
6) Using rubber spatula, make well in center of dry ingredients; pour wet ingredients into well. Begin folding dry ingredients into wet, giving mixture only a few turns to barely combine; add melted butter and continue folding until dry ingredients are just moistened. Pour batter into prepared baking dish; smooth surface with rubber spatula. Sprinkle the granulated sugar over batter.

7) Bake until deep golden brown and toothpick inserted in center comes out clean, 25 to 35 minutes. Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer. Cut into pieces and serve.

We enjoyed this for tea time (you know, when the horrible 4 o'clock hungries hit and everyone starts counting down the minutes until daddy gets home.  Best to just go with it and start throwing snacks and drinks at the natives.) and every single kid loved it.  We've got a winner, folks!

For more yummy blueberry recipes filled with entertaining commentary, check out the link up  and git to cookin'.
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  1. That does look yummy! I never would of thought of blueberries and cornbread together. Also what a lovely chef you have in the kitchen. =)

  2. Oh yum. Yum yum yum. This is going on the menu for tomorrow morning...

  3. Looks Ab Fab! And what a great not too sugary snack. Lizzy is adorable. I want her to be my best friend.

  4. See, now, what you need to do is get Tommy to teach all the kids to cook. Then it will be one of their chores. You will be doing important things like sitting on babies and children who are too young to cook. Hey, why have bunches of kids if they don't do chores, ya know?

    Speaking of which, our oldest child's first college roommate didn't do his own laundry. When you hear what he did, your jaw will drop so far that you will have trouble getting it back in joint, so prop it up now. Are you ready? Okay.

    This kid took his dirty laundry and locked it in his car. His mom then drove to his car—from about 45 minutes to an hour away. She took the laundry back to her house, washed it, dried it, folded it, and put it back in the laundry basket. Then she—oh, yes, she DID—drove it back to her son's car and locked it in.

    Don't let your children become parasites like this. Teach them to do their own laundry NOW. They have a brand-spanking-new laundry room, so it can be a fun task.

  5. That looks amazing! Got to love ATK!

  6. Yum! Now I know what to do with the blueberries in my fridge. Thanks for sharing. I think I really need to get that cookbook.

    Also, your daughter is adorable.

  7. Yum! Missing 2 key ingredients-bummer!! Chef is a keeper!

  8. Isn't your daughter so sweet! A natural beauty:) That blueberry cornbread looks amazing. Yummm need blueberries.


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