recipeFrom the kitchen of Janet Cuddigan

June is wonderful month for fresh produce, including one of my favorites—blueberries. The Old Farmer’s Almanac says that blueberries become ready for picking in June, so this is a good time for this simple to make and delicious blueberry cornbread.


  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • ½ cup white sugar
  • 3 teaspoons baking powderblueberry cornbread
  • 1 teaspoon salt
  • 2 eggs
  • ⅔ cup milk
  • ½ cup vegetable oil
  • 2 cups blueberries


Preheat oven to 400 degrees F. Grease a 9-inch square baking dish. Mix cornmeal, flour, sugar, baking powder, and salt in a bowl. Beat eggs, milk, and oil together in a separate large bowl. Add cornmeal mixture to the egg mixture; mix until just combined. Fold blueberries into the batter; pour into the prepared baking dish. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.


Adapted from all


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