Know how to Prepare Blueberry Cinnamon Corn Bread

When blueberries are on a super great sale I buy a bunch and then freeze them in Ziploc snack size bags.
It’s great to have the blueberries on hand for making a recipe like this one.
This cornbread has kind of a sweet muffin taste to it.

The ingredients are basic pantry ingredients….nothing fancy….just corn meal, flour, sugar, baking powder, canola oil, and cinnamon.
But the flavor is soooo delicious.  The blueberries and cinnamon are such a wonderful combination with cornbread.
It tastes amazing whether it’s warm, cold, or at room temperature.  Just spread a little butter on top and you’ll for sure want seconds.
An idea is to bake this cornbread in an iron skillet.  You just need to make sure you have really thick oven mitts because the iron gets super hot in the oven.
Cornbread looks so authentic when cooked in an iron-type skillet.

Let’s check out the ingredients……egg, corn meal, flour, sugar, butter, milk, canola oil, salt, baking powder, cinnamon, and frozen or fresh blueberries.
Here’s how to make it.
For the Cornbread:
Preheat oven to 400 degrees F.

In a medium size bowl,

add the egg….

…..and give it a quick whisk.

Next add the milk,

and the canola oil.

Then,

give it another quick whisk.

Add the flour…

…..sugar…

…..baking powder…

…..salt…

….and the corn meal.

I actually almost forgot to add the corn meal!

Then,

whisk the ingredients together.

I add the blueberries to the batter when they’re still a little frozen like this.

The blueberries seem to keep their shape better in the batter if they’re still a little frozen.

Add ½ cup blueberries to the batter.

Gently stir them into the batter (try to stir lightly so they stay whole).  Set aside.
For the Filling & Topping:

In a small bowl, add the sugar….

….and the cinnamon.

Then mix them together and set aside.

Generously grease the pans or muffin tins with butter.  This cornbread can be made in muffin tins, mini loaf pans, a pie pan, or 2 small iron skillets that are about 6 1/2 inches in diameter.  Another option is to use one medium size iron skillet.

Next add a layer of the batter to the bottom of the pan.

Then,

add a layer of the cinnamon and sugar mixture.

Next,


add another layer of the batter.

Top with the remaining blueberries.

Then top with the cinnamon and sugar mixture.

Bake in a preheated oven for about 20 to 25 minutes or until light golden brown and a wooden toothpick inserted in the middle comes out clean.

Serve warm, cold, or at room temperature.

Enjoy!

Really tasty.

Super yum.

Ultra delish.

Way good.

Blueberry Cinnamon Cornbread

Ingredients:

For the Cornbread:
1 ¼ cups Flour
¾ cup Corn Meal
¼ cup Sugar
2 teaspoons Baking Powder
¼ teaspoon Salt
1 cup Milk
¼ cup Canola Oil
1 Egg
½ cup Blueberries
1 tablespoon Butter
For the Filling & Topping:
¼ cup Blueberries
¼ cup Sugar
1 teaspoon ground Cinnamon

Adapted from the recipe "Easy Corn Bread" on the Quaker Yellow Corn Meal Container.

Directions:

For the Cornbread: Preheat oven to 400 degrees F. In a medium size bowl, add the egg and whisk it a few times. Add the milk, canola oil, flour, sugar, baking powder, salt, and corn meal. Then whisk the ingredients together. Add ½ cup blueberries to the batter. Gently stir them into the batter (try to stir lightly so they stay whole). Set aside.
For the Filling & Topping: In a small bowl, mix the cinnamon and sugar together. Set aside.
Generously grease the pans or muffin tins with butter. This cornbread can be made in muffin tins, mini loaf pans, a pie pan, or 2 small iron skillets that are about 6 1/2 inches in diameter. Another option is to use one medium size iron skillet. Add a layer of the batter to the bottom of the pan.
Then add a layer of the cinnamon and sugar mixture. Add another layer of the batter and top with the remaining blueberries.
Then top with the cinnamon and sugar mixture. Bake in a preheated oven for about 20 to 25 minutes or until light golden brown and a wooden toothpick inserted in the middle comes out clean. Serve warm, cold, or at room temperature.