Blueberry Cornbread with Whipped Cream
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Ingredients & Equipment
What we send
- 4 ouncesmilk
- 1/4 cupdried blueberries
- 3/4 cupcornbread mix
- 2 tablespoonsgranulated sugar
- 1/3 cupheavy cream
- 1 teaspoonpowdered sugar
- 2aluminum tins
What You’ll Need
- 6" small pot
- baking sheet
Soak BlueberriesPreheat oven to 425°F. Place milk in a small pot over medium-high heat. When small bubbles begin to form on the surface, immediately remove pot from heat and add blueberries. Set aside to soak for about 5 minutes.
Make Cornbread BatterIn a large bowl, whisk together cornbread mix, 1½ tablespoons granulated sugar, and blueberry-milk mixture until fully combined. Divide evenly between tins, reshaping if bent. Sprinkle remaining granulated sugar on top.
Bake CornbreadPlace cornbread on a baking sheet, transfer to oven, and bake until centers are set, 10-15 minutes. Remove and set aside to cool for 2-3 minutes, then carefully remove from tins.
Make Whipped CreamWhile cornbread bakes, in a medium bowl, whisk together heavy cream and powdered sugar until slightly thickened and soft peaks form, about 3 minutes. Place in refrigerator to chill until ready to use.
Plate CornbreadServe blueberry cornbread with whipped cream because let's be honest—it's always a good idea.