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Sweet Blueberry Cornbread


1½ tablespoons , plus 1 cup (5 ounces) cornmeal
1½ cups (7 ½ ounces) all-purpose flour
¾ cup (5 ¼ ounces) plus 1 tablespoon sugar
2 teaspoons baking powder
¾ teaspoon salt
1 cup whole milk
12 tablespoons unsalted butter, melted
2 large eggs
10 ounces (2 cups) fresh blueberries (or the same amount of still frozen blueberries)
1 teaspoon grated lemon zest (optional)

We have modified this recipe from America’s Test Kitchen. This recipe could also easily be made with raspberries or blackberries if you like those! This sweet cornbread goes great with our Simple Blueberry Jam recipe!

Adjust oven rack to middle position and heat oven to 375 degrees. Grease bottom and sides of light-colored 9-inch round cake pan, then dust pan with 1½ tablespoons cornmeal.

Whisk flour, ¾ cup sugar, baking powder, salt, and remaining 1 cup cornmeal together in a large bowl. Whisk milk, melted butter, eggs, and lemon zest (if using) together in a second bowl (butter may form clumps; this is OK). Stir milk mixture into flour mixture until just combined. Stir in blueberries until just incorporated. Transfer batter to prepared pan and smooth top with rubber spatula. Sprinkle remaining 1 tablespoon sugar over top.

Bake until golden brown and a paring knife inserted in the center comes out clean, 40 to 45 minutes.(If you are using a dark-colored pan, start checking for doneness after 35 minutes. ) Let cornbread cool in a pan on a wire rack for 20 minutes. Run paring knife between cornbread and side of pan. Remove cornbread from the pan and let it cool on the rack for 20 minutes. Serve warm.