Past Recipes
Blueberry Cornbread

Blueberry Cornbread with Whipped Cream

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Recipe Details

Story

Inspired by a beloved corn muffin from a bakery in our office building, this sweetened take on the breakfast classic is moist, a little crumbly, and ideal for dessert. Blueberries lend sweet tartness and dollops of freshly whipped cream make for a pretty presentation.

Tags

    Quick facts

    Serving size
    2servings
    Prep & cook time
    minutes
    Cooking Skill
    easy
    By Chef Michelle

    By Chef Michelle

    Nutritional info

    Ingredients & Equipment

    What we send

    • milk
      4 ounces
      milk
    • dried blueberries
      1/4 cup
      dried blueberries
    • cornbread mix
      3/4 cup
      cornbread mix
    • granulated sugar
      2 tablespoons
      granulated sugar
    • heavy cream
      1/3 cup
      heavy cream
    • powdered sugar
      1 teaspoon
      powdered sugar
    • aluminum tins
      2
      aluminum tins

    What You’ll Need

    • 6" small pot
    • baking sheet

    Cooking Steps

    1. Soak Blueberries

      Soak Blueberries

      Preheat 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.
    2. Make Cornbread Batter

      Make Cornbread Batter

      In 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.
    3. Bake Cornbread

      Bake Cornbread

      Place 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.
    4. Make Whipped Cream

      Make Whipped Cream

      While 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.
    5. Plate Cornbread

      Plate Cornbread

      Serve blueberry cornbread with whipped cream because let's be honest—it's always a good idea.

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