Blueberry Cornbread with Cinnamon and Sugar
This delicious cornbread is made with blueberries, and cinnamon and sugar inside and out.
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.