It’s blueberry season here in New England for another couple of weeks, and given that I recently went a little overboard with picking my own during a day off and ended up with a lot more than I had originally planned for, I knew there were a couple of longtime favorite recipes I could utilize so that they wouldn’t go to waste.
Blueberries in my breakfast has been something I’ve loved since I was a little kid, be it in pancakes, waffles or French toast, and this cornbread recipe – which uses Greek yogurt for a super soft and extra moist texture – is one of my favorites to prepare for myself or share with friends and family.
And if you’re not into cornbread at breakfast, it makes a great side dish at backyard BBQs and cookouts, too!
WHAT YOU’LL NEED:
10 SERVINGS:
- 2 cups all-purpose flour
- 1 cup yellow cornmeal
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¾ cup Greek yogurt
- ½ cup white sugar
- ½ cup whole milk
- ½ cup (8 tablespoons) unsalted butter, melted and cooled
- 2 large eggs
- 1 can whole corn kernels, drained
- 1 cup blueberries, fresh or frozen
WHAT YOU’LL DO:
1. Adjust an oven rack to the middle position and heat the oven to 375°F. Grease a 10” cast iron skillet or a 9″ square baking pan.
2. Whisk the flour, cornmeal, baking powder, baking soda, and salt together in a large bowl. In a medium bowl, whisk the Greek Yogurt, sugar, milk, melted butter, and eggs together until smooth. Gently fold the Greek yogurt mixture into the flour mixture with a rubber spatula until just combined. Do not overmix. Fold in the corn kernels and blueberries.
3. Pour the batter into the skillet and smooth the top. Bake until cornbread is golden yellow, about 17-20 minutes. Don’t over bake – you don’t want your cornbread to be dry! Remove from the oven and cool completely.
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I like to serve this one with softened, whipped butter on the side so it’s easy to spread, but I’ve heard of people serving it with honey or sour cream, as well – and honestly – those sound just fine to me, too!
I’m sure I’ll be sharing a few more blueberry recipes as we begin to gradually roll into the Fall since I have so many berries stored in my freezer right now and I’m determined to make good use of them. Pumpkin, maple and blueberry concoctions? That sounds divine!
xo
Coffee & Chiffon 