Blueberry Cornbread with Cinnamon and Sugar

This delicious blueberry cornbread has cinnamon and sugar inside and out.

An easy cornbread made with blueberries that’s layered with cinnamon and sugar inside and out.

On the outside, the cinnamon and sugar mixture has a slight crunch to it from baking in the oven.

And on the inside the cinnamon and sugar mixture plus the blueberries sweeten up the cornbread giving it a taste similar to a blueberry muffin.

About this Recipe

This blueberry cornbread is made with basic pantry ingredients, nothing fancy.

Just corn meal, flour, sugar, baking powder, canola oil, and cinnamon.

The blueberries and cinnamon are such a wonderful complement to the cornbread.

About Serving

It tastes amazing whether it’s warm, cold, or at room temperature.

Just spread a little butter on top of the corn bread and you’ll for sure want seconds.

An option is to bake this cornbread in a cast iron skillet (2 small sizes or a large size) because it looks deliciously rustic and it can be served right out of the pan.

You just need to make sure you have really thick oven mitts because the cast iron gets really hot in the oven.

Let’s check out the ingredients.

Egg, corn meal, flour, sugar, butter, milk, canola oil, salt, baking powder, cinnamon, and frozen or fresh blueberries

HOW TO MAKE THIS RECIPE

A printable recipe with the measurements and instructions is located at the bottom of this post.

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 milk,

…and canola oil.

Then,

…whisk together.

To the bowl, add flour…

…sugar…

…baking powder…

…salt…

…and corn meal.

Then,

…whisk the ingredients together.

To the batter…

…add blueberries.

If using frozen blueberries, they can be added when they’re still frozen.

I find that it actually helps with keeping their shape rather than adding them when defrosted.

Next,

…gently stir the blueberries into the batter (try to stir lightly so they stay whole).

Set aside.

For the Filling & Topping:

In a small bowl, add sugar…

…and cinnamon.

Mix 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 batter.

Top with the remaining blueberries.

Then top with the cinnamon and sugar mixture.

Bake in a preheated oven (at 400 degrees F.) until light golden brown and a wooden toothpick inserted in the middle comes out clean (about 20 to 25 minutes).

Serve warm…

…cold…

…or at room temperature.

Time to eat.

Serve with softened butter and honey…

…or…

…just by itself.

Thank you so much for stopping by CCC!

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Blueberry Cornbread with Cinnamon and Sugar

This delicious cornbread is made with blueberries, and cinnamon and sugar inside and out.

5 from 2 votes

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Yield: 8 Servings

Prep: 15 minutes minutes

Cook: 25 minutes minutes

Total: 40 minutes minutes

Ingredients

For the Cornbread:

• 1-1/4 cups all-purpose flour
• 3/4 cup corn meal
• 1/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup milk
• 1/4 cup canola oil
• 1 egg beaten
• 1/2 cup fresh blueberries
• 1 tablespoon butter, softened to grease the baking pans or muffin tins

For the Filling and Topping:

• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 cup fresh blueberries

Equipment

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

Instructions

For the Cornbread:

• Preheat oven to 400 degrees F. 
• 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. 
• In a medium size bowl, add a beaten egg, milk, canola oil, flour, sugar, baking powder, salt, and corn meal.  Whisk the ingredients together. 
• To the bowl, add blueberries and gently stir them into the batter (try to stir lightly so they stay whole). Set aside.

For the Filling and Topping:

• In a small bowl, add cinnamon and sugar.  Mix together and set aside.
• To the baking pan (or pans), 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 (at 400 degrees F.) until light golden brown and a wooden toothpick inserted in the middle comes out clean (about 20 to 25 minutes). 
• Serve warm, cold, or at room temperature.

Author: Nancy@CouponClippingCook

Course: Appetizer, Breakfast, Side Dish

Cuisine: American

Keyword: Blueberry Corn Bread, Blueberry Cornbread, Corn Bread, Cornbread

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