Cornbread (or Johnny Cake) is perfect alongside savoury dishes like chili or a hearty stew, but because it’s a little sweet you can turn it into dessert without much effort.
I grew up thinking that Johnny Cake was the ultimate suppertime treat. Cornbread by another name, it walks that fine line between something you eat with supper and something you have for dessert.
Mom clipped this recipe out of a magazine in 1959 and although we have a few other recipes that we use from time to time this is the one we come back to.
To turn Johnny Cake (or blueberry cornbread) into more of a dessert mom used to warm a little maple syrup to drizzle over it. On its own it’s a great snack, instead of a muffin or a cookie.
Blueberry cornbread is best served hot with butter.
Make this recipe without the blueberries if you want to enjoy it with your meal.
Replace the blueberries with corn kernels for added texture and substance.
Serving it with supper? Try it alongside Mom’s Black Bean Turkey Chili.
Mom’s Blueberry Cornbread (aka Johnny Cake)Course: Breads
An easy, wholesome recipe that’s quick to mix up. Delicious as dessert or in place of a muffin at snacktime.
1 cup flour, spooned in
½ tsp salt
¼ cup sugar
3 tsp baking powder
1 cup medium cornmeal, spooned in
1 egg, beaten
½ cup butter, melted
1 cup milk
¾ cup blueberries
- In a medium bowl combine dry ingredients.
- In a separate bowl combine the milk, egg and melted butter.
- Pour the milk mixture over the dry and mix with a fork until just combined.
- Gently stir in the blueberries.
- Pour into a greased 8”x8” pan and bake at 375 F for 22-25 minutes, until golden around the edges.