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Blueberry Cinnamon Cornbread

Blueberry Cornbread with Cinnamon and Sugar

Blueberries, cinnamon and sugar inside and out.
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Ingredients

For the Cornbread:

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

For the Filling and Topping:

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

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 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.