Wild Blueberry Maple Cornbread

Wild Blueberry Maple Cornbread

10 mins

45 mins


1 1/4 cups all-purpose flour

1 1/4 cups cornmeal

2 tsp. baking powder

1/2 tsp. baking soda

3/4 tsp. table salt

1 1/2 cups buttermilk

2 large eggs

1/2 cup maple syrup

1 cup Josh Pond frozen wild organic blueberries

10 Tbsp. unsalted butter, melted and cooled slightly


1. Center a rack in oven and heat to 425 degrees. Grease a 9" square baking pan and set aside.

2. Whisk flour, cornmeal, baking powder, baking soda, and salt in a large bowl. In a medium bowl, whisk buttermilk, eggs, and maple syrup until blended, then fold into dry ingredients until just combined. Fold blueberries and butter into batter until just incorporated, then let sit 5 minutes.

3. Pour batter into prepared pan, then bake until a toothpick inserted into center comes out clean, 30 to 35 minutes, rotating halfway through. Transfer pan to a wire rack and let cool 15 to 20 minutes before serving.

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