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Jiffy Blueberry Cornbread

  • Author: Dana
  • Prep Time: 25
  • Cook Time: 20
  • Total Time: 45 minutes
  • Yield: 8 large or 16 small servings
Jiffy Blueberry Cornbread Recipe at diginwithdana.com

Blur the lines between breakfast, brunch and dessert. Homemade cornbread or muffins in about an hour. Can be dairy free or vegetarian.

Ingredients

  • 1 box Jiffy Corn Muffin Mix (can be vegetarian)
  • 2 Tablespoons sugar (optional)
  • 1/8 teaspoon kosher salt
  • 2/3 cup fresh blueberries
  • 1 large egg + 1 egg yolk
  • 1/3 cup buttermilk* (can be non dairy)
  • juice and zest of 1 lemon
  • 2 Tablespoons melted butter

*To make “buttermilk”- combine 1/3 cup milk of choice and 1 teaspoon lemon juice or vinegar. Stir and let sit five minutes before using.

Instructions

  1. Preheat oven to 400 F.
  2. For cornbread, line a metal or glass 8 x 8 pan with baking spray and parchment, if desired.
  3. For muffins, line 8 out of 12 muffin cups with liners.
  4. Combine corn muffin mix, sugar, salt and stir well to break up lumps.
  5. Remove 2 tablespoons dry mix, toss in with blueberries and set aside.
  6. In another bowl, stir together eggs, buttermilk, lemon and melted butter.
  7. Pour wet ingredients over dry. Use rubber spatula to combine in as few strokes as possible.
  8. Gently fold in blueberries. Let batter rest four minutes.
  9. Place cornbread pan or muffin tin in oven while batter rests.
  10. Gently stir batter once or twice. Pour into pan or divide among 8 muffin cups.
  11. Bake 15 – 20 minutes.  Cornbread is ready when a toothpick inserted in the middle comes out clean.
  12. Let cool. Best eaten in the first two days or freeze for up to three months.