Blueberry corn bread

Blueberry corn bread is a delightful twist on the classic corn bread, incorporating the juicy sweetness of blueberries with the savory, hearty texture of cornmeal. This recipe is perfect for breakfast, brunch, or as a sweet side dish to complement savory main courses. The combination of tangy buttermilk, buttery richness, and fresh blueberries creates a moist and flavorful bread that is sure to be a crowd-pleaser.

Ingredients:

Instructions:

Tips:

- Ensure that your ingredients are at room temperature before mixing to help them blend more evenly.

- Toss the blueberries in a bit of flour before adding them to the batter to prevent them from sinking to the bottom during baking.

- Do not overmix the batter, as this can make the corn bread dense. Mix just until the dry ingredients are moistened.

- Use fresh or frozen blueberries, but if using frozen, do not thaw them before adding to the batter to avoid excess moisture.

- For a slightly crispier crust, bake the corn bread in a preheated cast iron skillet.

Once your blueberry corn bread is golden brown and a toothpick inserted in the center comes out clean, it's ready to be enjoyed. Let it cool slightly before slicing and serving. This delicious bread can be served warm with a pat of butter, or even drizzled with a bit of honey for an added touch of sweetness. Enjoy every bite of this homemade treat, whether it's for breakfast, brunch, or as an afternoon snack.