Blueberry cornbread - great when you're rushed, or not

Blueberry cornbread is speedy to prepare, healthy and delicious.
Johnny cake is perfect alongside savoury dishes like chili or a hearty stew, but because it’s a little sweet you can turn it into dessert without much effort.



I grew up thinking that johnny cake was the ultimate suppertime treat. Cornbread by another name, it walks that fine line between something you eat with supper and something you have for dessert.


Johnny cake is perfect alongside savoury dishes like chili or a hearty stew, but because it’s a little sweet you can turn it into dessert without much effort.


Mom clipped this recipe out of a magazine in 1959 and although we have a few other recipes that we use from time to time this is the one we come back to.

To turn johnny cake into more of a dessert mom used to warm a little maple syrup to drizzle over it. On its own it’s a great snack, instead of a muffin or a cookie. Make this recipe without the blueberries if you want to enjoy it with your meal and another option is to replace the blueberries with corn kernels.  It’s best served hot with butter

Mom’s Johnny Cake

  • 1 cup flour
  • ½ tsp salt
  • ¼ cup sugar
  • 3 tsp baking powder
  • 1 cup cornmeal
  • 1 egg, beaten
  • ½ cup butter, melted
  • 1 cup milk
  • ¾ cup blueberries

  1. In a medium bowl combine dry ingredients.
  2. In a separate bowl combine the milk, egg and melted butter.
  3. Pour the milk mixture over the dry and mix with a fork until just combined.
  4. Gently stir in the blueberries.
  5. Pour into a greased 8”x8” pan and bake at 375 F for 22-25 minutes, until golden around the edges.

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