Blueberry Cornbread With Maple Butter

Blueberry Cornbread With Maple Butter

This sweet cornbread can be served with dinner, but is also a perfect breakfast and brunch bread too.

15 min. prep time
9 servings
121 Rating



1 1/4 cups all-purpose flour
3/4 cup cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 Half Stick (1/4 cup) Land O Lakes® Butter, melted
1/4 cup real maple syrup or maple-flavored syrup
1 Land O Lakes® Egg, slightly beaten
1 cup fresh blueberries*

Maple Butter

1 Half Stick (1/4 cup) Land O Lakes® Butter, very soft
1 tablespoon real maple syrup or maple-flavored syrup


Heat oven to 375°F. Grease 8- or 9-inch square baking pan; set aside.

Combine flour, cornmeal, sugar, baking powder and salt in bowl. Add milk, 1/4 cup melted butter, 1/4 cup maple syrup and egg; stir just until flour mixture is moistened. Gently stir in blueberries.

Pour batter into prepared pan. Bake 25-35 minutes or until lightly browned.

Combine 1/4 cup butter and 1 tablespoon maple syrup in small bowl until creamy. Serve warm cornbread with Maple Butter.

*Substitute 1 cup frozen blueberries.

Recipe Tip

Along with lobsters, rugged coastlines and pine trees, Maine is known for its abundance of blueberries. As well as growing wild, these small juicy berries are cultivated with ninety-eight percent of the low bush variety of blueberries being grown in Maine. Combine these tiny flavored packed berries with New England staples, maple and cornbread, and you have a quick bread that can’t be matched!

Nutrition Facts (1 serving)

Calories: 260

Fat: 12g

Cholesterol: 50mg

Sodium: 330mg

Carbohydrates: 35g

Dietary Fiber: 2g

Protein: 4g

Recipe #12509©2002Land O'Lakes, Inc.

Recipe Comments & Reviews

this cornbread needs the maple butter.

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