Blueberry Cornbread Recipe With Creamy Honey Butter

Blueberry Cornbread Ingredients

• •1-1/2 cups all-purpose flour
• •1/2 cup sugar
• •1/2 cup yellow cornmeal
• •1 tablespoon baking powder
• •1/2 teaspoon salt
• •2 large eggs (room temperature)
• •1-1/4 cups soy or 2% milk
• •1/3 cup canola oil
• •1 cup fresh or frozen blueberries

Honey Butter Ingredients

• •½ cup unsalted butter* (softened to room temperature)
• •2 tablespoons honey (plus more if desired, to taste)
• •Pinch or two of salt*

Blueberry Cornbread Instructions

1. 1

   Preheat oven to 350°. Grease an 8-in. square baking pan.

2. 2

   Whisk together first 5 ingredients. In another bowl, whisk together eggs, milk and oil; add to dry ingredients, stirring just until moistened. Fold in blueberries. Transfer to prepared pan.

3. 3

   Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool on a wire rack. Serve warm or at room temperature.

Honey Butter Instructions

1. 1

   Place the butter in a medium bowl. Use an electric mixer to beat the butter until it is creamy.

2. 2

   Add the honey and salt and beat until combined, scraping down the sides of the bowl as needed.

3. 3

   Taste and add more salt and/or more honey as desired, to your tastes.

4. 4

   Serve with cornbread, biscuits, rolls, crusty bread, toast, banana bread, muffins, corn on the cob, baked sweet potatoes, etc.

5. 5

   Add a few tablespoons of confectioners’ sugar to make the butter extra sweet and creamy.

6. 6

   To make cinnamon honey butter, mix in 1 teaspoon of ground cinnamon and taste. Add another ½ teaspoon if you want a stronger flavor.

7. 7

   Add 1/2 teaspoon of pure vanilla extract to lend a touch of sweetness and flavor.

8. 8

   Make maple butter by substituting pure maple syrup for the honey.