Recipe courtesy of Semi Sweet Bakery
Semi Sweet Bakery's Blueberry Cornbread
Total:
1 hr 45 min
(includes cooling time)
Active:
15 min
Yield:
6 to 8 servings
Level:
Easy
Total:
1 hr 45 min
(includes cooling time)
Active:
15 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

  • 10 tablespoons melted unsalted butter, plus more for greasing
  • 3 cups all-purpose flour
  • 1 2/3 cups sugar
  • 1 cup blue cornmeal
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 2 1/2 cups milk
  • 2/3 cup vegetable oil
  • 4 eggs
  • 2 pints blueberries

Directions

Preheat oven to 325 degrees F. Butter up a 12-inch skillet liberally. Whisk together the flour, sugar, blue cornmeal, baking powder and salt in a bowl. Whisk together the milk, vegetable oil, 6 tablespoonsmelted butter. Whisk the wet ingredients into dry ingredients. Fold in 1 pint of the blueberries. Pour batter into the skillet and top with the remaining pint of blueberries.

Bake until there is cracking on top and a skewer comes out clean, about 1 hour. Remove from the oven, poke multiple holes with the skewer and brush the remaining melted butter and let cool.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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