Recipe courtesy of Semi Sweet Bakery

Semi Sweet Bakery's Blueberry Cornbread

  • Level: Easy
  • Total: 1 hr 45 min (includes cooling time)
  • Active: 15 min
  • Yield: 6 to 8 servings
Share This Recipe


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


  1. 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.
  2. 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.