Our goal: to create a fruit-filled cornbread to excite, not confuse, our cornbread-loving souls.
Why This Recipe Works
Our aim here was pretty simple: a slightly sweet, blueberry-packed rendition of moist and airy cornbread. We quickly discovered that just throwing a few handfuls of blueberries into the batter of a favorite cornbread recipe wasn’t the answer. Some recipes produced dry and dense cornbread; other versions were too sweet. Plus, the blueberries in some sank to the bottom of the pan. To make our bread more cakey than the average cornbread and to help keep the blueberries afloat, we opted for a higher ratio of flour to cornmeal. Using a full 2 cups of fresh blueberries ensured that each bite was packed with juicy fruit. And a bit of sugar sprinkled on before baking melted in the oven to give the cornbread a lightly sweet, golden top.
© 2018 America's Test Kitchen. All rights reserved.