Paula Deen Sweet Blueberry Cornbread

Paula Deen sweet blueberry cornbread is a tender, golden-topped sweet cornbread with fresh blueberries, cornmeal and melted butter that comes together in 50 minutes. Try this easy Southern comfort food side for a potluck or Sunday dinner, since it bakes in one 8-inch pan and feeds a crowd.

Stir the wet and dry mixtures together just until blended, because that keeps the crumb soft and tender. Mix it hard and the cornbread turns dense and tough instead of cake-like.

Paula folds in the blueberries gently at the very end, so they stay whole and don't streak the batter purple. She also uses both canola oil and melted butter, which gives you a moist crumb and a rich buttery flavor.

Paula Deen Sweet Blueberry Cornbread

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Course: Side DishCuisine: American, SouthernDifficulty: Easy

Servings

9

servings

Prep time

15

minutes

Cooking time

35

minutes

Calories

290

kcal

Soft cornmeal batter bakes up sweet and moist, with juicy blueberries scattered through each square. The top turns golden and slightly crisp while the inside stays tender, so it's best served warm with butter.

Ingredients

• 1 1/2 cups all purpose flour
  

• 2/3 cup sugar
  

• 1/2 cup cornmeal
  

• 1 tablespoon baking powder
  

• 1/2 teaspoon salt
  

• 1 1/4 cups milk
  

• 2 large lightly beaten eggs
  

• 1/3 cup Canola oil
  

• 4 tablespoons melted Butter
  

• 1 cup (or fresh frozen blueberries) fresh blueberries
  

Directions

• Preheat and prep pan: Preheat the oven to 350°F. Spray an 8-inch square baking pan with non-stick baking spray and set it aside.
• Mix dry ingredients: Whisk 1 1/2 cups all purpose flour, 2/3 cup sugar, 1/2 cup cornmeal, 1 tablespoon baking powder and 1/2 teaspoon salt in a medium bowl. Set it aside while you make the wet mixture.
• Mix wet ingredients: Whisk 1 1/4 cups milk, 2 lightly beaten eggs, 1/3 cup canola oil and 4 tablespoons melted butter in a separate large bowl. Make sure the eggs are fully blended in so the batter stays smooth.
• Combine the batter: Add the flour mixture to the wet mixture and stir just until blended. Then gently fold in 1 cup fresh or frozen blueberries.
• Pour and bake: Pour the batter into the prepared pan and bake for 35 minutes. It's done when a wooden pick inserted in the center comes out clean.
• Serve warm: Let the cornbread cool for a few minutes, then cut it into squares. Serve warm with butter.

Tools for this recipe

• USA Pan 8x8 square cake pan, OXO 11-inch balloon whisk, Pyrex 3-piece glass mixing bowl set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen blueberries in sweet blueberry cornbread?

Yes, the recipe works with fresh or frozen blueberries. Fold them in straight from the freezer without thawing, so they don't bleed color into the batter.

How do I store leftover blueberry cornbread?

Cover the pan or wrap the squares tightly and keep them at room temperature for a day or so. For longer storage, refrigerate them in an airtight container and warm each square briefly before serving.

Can I make this cornbread ahead of time?

It tastes best the day it's baked, but you can bake it a few hours ahead. Just rewarm the squares in a low oven and serve them with butter.

Can I bake this in a different pan?

A 9-inch square pan works if you don't have an 8-inch one, though the cornbread will be a little thinner. Start checking with a wooden pick a few minutes early, since a thinner batter bakes faster.

Why did my blueberry cornbread turn out dense?

Overmixing is the usual cause, since stirring too much develops the flour and makes the crumb tough. Stir only until the dry streaks disappear, then fold in the berries gently.