Blueberry Cornbread Recipe - Crazy for Crust (2024)

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This Blueberry Cornbread is an easy semi-homemade cornbread recipe. The blueberries baked in add some sweetness to a savory recipe, which make it the side dish – or dessert!

Blueberry Cornbread Recipe - Crazy for Crust (2)

Table of Contents

  • Blueberry Cornbread Recipe
  • Ingredients Needed
  • How to make
  • Blueberry Cornbread Recipe Recipe

Blueberry Cornbread Recipe

We absolutely LOVE cornbread in our house (especially cornbread stuffing). Cornbread is so underrated, but the perfect side to any dinner recipe. Now cornbread from scratch is delicious but sometimes a little semi-homemade help is needed to get dinner (or snack or breakfast) on the table and no one will judge you for it.

I love to doctor mixes to make them taste homemade – so for this I added a bit more sugar and blueberries. The combination of blueberry and sweetened cornbread with fluffy texture is pure heaven – if you love blueberry muffins or blueberry pancakes you’ll love this recipe!

Blueberry Cornbread Recipe - Crazy for Crust (3)

Ingredients Needed

  • Cornbread Mix: Use your favorite box of cornbread mix, any brand.
  • Egg, Vegetable Oil, Milk (or water) called for on the box: Basically you want to follow the package directions to make the cornbread, with a few additions. Melted butter may also be used.
  • Brown Sugar: This adds a little extra sweetness.
  • Blueberries: Fresh or thawed drained frozen berries may be used.
Blueberry Cornbread Recipe - Crazy for Crust (4)
Blueberry Cornbread Recipe - Crazy for Crust (5)

How to make

Blueberry Cornbread Recipe - Crazy for Crust (6)

Expert Tips

  • Fresh blueberries taste the best in this recipe, but if you want to use frozen, make sure to let them thaw and pat them dry before putting them in the cornbread batter.
  • You’ll know the cornbread is done when a toothpick comes out clean from them in the oven.
  • This can also be made into cornbread blueberry muffins or baked in a cast-iron skillet (see recipe below).
  • Store leftovers in an airtight container.

FAQs

How do you store this cornbread?

Store it in an airtight container in the fridge.

Can you freeze this cornbread?

You can! Put this cornbread in an airtight container in the freezer for up to 2 months.

Blueberry Cornbread Recipe - Crazy for Crust (7)

Blueberry Cornbread Recipe

3.73 from 11 votes

EASY Blueberry Cornbread – this cornbread recipe starts with a doctored mix. The blueberries and some added sugar make this the PERFECT breakfast or dessert recipe.

Yield 12 servings

Serving Size 1 /10th Blueberry Cornbread

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Ingredients

  • 1 15 ounce box Krusteaz Cornbread Mix (see note)
  • ¼ cup (50g) packed brown sugar
  • cup (158ml) milk
  • cup (79ml) vegetable oil
  • 1 large egg
  • 6 ounces fresh blueberries

Instructions

  • Preheat oven to 375°F. Spray an 8-inch square baking pan with nonstick cooking spray.

  • Whisk cornbread mix and brown sugar in a large bowl. Mix in milk, oil, and egg. Fold in blueberries.

  • Pour into prepared pan. Bake 25-30 minutes or until a toothpick comes out clean from the center of the cornbread.

  • 12 standard size muffins: Bake approximately 14-16 minutes, or until a toothpick comes out clean.

  • 8-inch Cast iron skillet: Bake at 400°F for about 20-25 minutes.

Recipe Video

Recipe Notes

  • If using frozen berries, be sure to thaw and drain them well.
  • If using canned berries, drain very well.
  • If you’re not using Krusteaz cornbread mix, use any brand you like, but make them as directed, adding the 1/4 cup brown sugar and 6 ounces blueberries (omit other ingredients and follow box directions).

Recipe Nutrition

Serving: 1/10th Blueberry Cornbread | Calories: 270kcal | Carbohydrates: 42g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 21mg | Sodium: 432mg | Fiber: 2g | Sugar: 20g

Nutritional information not guaranteed to be accurate

Course Breakfast

Cuisine American

Author Dorothy Kern

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Last Updated on March 30, 2024

Blueberry Cornbread Recipe - Crazy for Crust (12)

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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9 Comments

  1. Just wondering, could this be made with jiffy mix?

    Reply
  2. I used to work at Whole Foods in the bakery department. We used to make this all the time. The cornbread would come in big 5-gallon buckets already mixed up into batter. We added the blueberries and then spread it out in the pan and baked it. Soo good! Raspberries are also good and always make an appearance in our cornbread for Mother’s Day muffins.

    Reply
  3. I’m a huge fan of breakfast for dinner! Looks delicious!

    Reply
  4. I’m crazy about blueberries! This cornbread has my name written all over it.

    Reply
  5. thank goodness for brinner, it save me SO many nights! but blueberries in cornbread, man I nave been missing out, what a great idea

    Reply
  6. Hey girl- this looks so good!

    Reply
  7. Great idea to add blueberries!

    Your week. Girl. Same. Except I wasn’t traveling last week, which would have sent me into a total tailspin tizzy I think LOL

    Reply
  8. I love easy box recipe hacks! Perfect for a weeknight.

    Reply
  9. My boyfriend just bought some blueberries so these are perfect! Thank you!

    Charmaine Ng | Architecture & Lifestyle Blog
    http://charmainenyw.com

    Reply
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Blueberry Cornbread Recipe - Crazy for Crust (2024)

FAQs

What ingredient keeps cornbread from crumbling? ›

Adding an egg yolk to your cornbread will help hold its shape while you're cutting and serving it. You can add a yolk even if your recipe doesn't call for any eggs at all--just put it in with the other wet ingredients. Cut back on fat or grease by one third.

What can I add to Krusteaz cornbread mix to make it better? ›

How To Spice Up Krusteaz ® Cornbread
  1. Green Chile (or Jalapenos) & Cheddar Cheese. Give your cornbread a spicy kick by adding 1/4 cup chopped green chiles or jalapenos and 1/2 cup cheddar cheese. ...
  2. Peaches & Brown Sugar. ...
  3. Parmesan Cheese & Herbs. ...
  4. Apples & Maple Syrup. ...
  5. Bacon, Green Onion & Pepper Jack Cheese. ...
  6. Corn & Chives.

Why do you have to rest cornbread batter? ›

The trick to this perfect cornbread is letting the cornmeal, corn flour, and buttermilk sit overnight; this allows the corn flour to fully hydrate, while the acid from the buttermilk tenderizes the cornmeal, helping to create a tender, almost cakey bread that still retains that slightly gritty texture you expect.

How do you keep cornbread from being dense? ›

Instead, add more flour and less cornmeal, and your cornbread will turn out lighter and less dense. Not dry and crumbly.

Will an extra egg make cornbread less crumbly? ›

An Extra egg will tend to make a firmer, more cakelike texture to your cornbread. This may make it less of a traditional cornbread and less likely to crumble.

How long can you let cornbread batter sit before baking? ›

We recommend allowing cornbread batter to sit for 10 to 15 minutes before baking, so if you prefer, you can delay heating the oven until you make the batter.

What temperature do you cook homemade cornbread at? ›

Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter. In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs.

What happens if you over mix cornbread batter? ›

Overmixing the batter

It might also end up being gummy or crumbly, depending on how long you bake it. Even if you aren't using flour (as many southern cornbreads don't), the extra air you've whipped into the batter will do one of two things: collapse in the oven or create a cornbread that's overly dry.

What does adding an extra egg to cornbread do? ›

For those who don't like their cornbread to be "crumbly," member Jeremy Joseph suggests adding one additional egg white and only two teaspoons of baking powder. Some members had success with substituting alternative flours for the white flour, such as Bob's Red Mill 1-to-1 Baking Flour.

Should I use milk or water for cornbread? ›

Can I substitute water for milk in cornbread mix? Yes, you can, but it may result in a less rich flavor. If you're out of milk, try using cream or half-and-half, evaporated or powdered milk, or even plain yogurt. If you have dietary restrictions, try soy milk or oat milk.

Why has my cornbread sunk in the middle? ›

While not a professional chef, my experience with corn bread, be it packaged or made from scratch is if you over mix it, it's gonna fall! Also, let it sit for 4-5 minutes after gently scraping it into the pan and let the ingredients start their magic reactions. No peeking while baking!! That can make it fall too.

What is the binder in cornbread? ›

Milk: Use whole milk, 2% milk, or your favorite alternative milk to add moisture and help create the perfect batter consistency. Oil: A neutral oil, such as vegetable oil, keeps the cornbread nice and moist. Egg: One egg lends moisture and acts as a binding agent.

How do you keep cornbread from cracking? ›

Cornbread normally cracks on top, but if it is too extreme and falling apart there are a few options. Do not over mix ingredients. Stir until they are just moistened. Add an extra egg yolk, even if the recipe doesn't call for an egg.

What causes cornbread to fall in the middle? ›

While not a professional chef, my experience with corn bread, be it packaged or made from scratch is if you over mix it, it's gonna fall! Also, let it sit for 4-5 minutes after gently scraping it into the pan and let the ingredients start their magic reactions. No peeking while baking!! That can make it fall too.

How do you keep cornbread soft? ›

Extra Butter: To keep the cornbread moist and buttery, unwrap one end of a stick of butter and run it over the top of the baked cornbread while it is still hot. The butter will seep into the bread, adding extra moistness and flavor.

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