Chef Folse: Blueberry Corn Bread - FOX 8, WVUE,, weather, app, news, saints

Chef Folse: Blueberry Corn Bread

Mmmm... Blueberry cornbread from Chef John Folse (FOX 8) Mmmm... Blueberry cornbread from Chef John Folse (FOX 8)

Markets and roadside stands are filled to the brim with berries this time of the year. The addition of blueberries makes the sweet, airy corn bread even sweeter!

Prep Time: 1 Hour

Yields: 12–16 Servings


  • 1½ cups fresh blueberries, divided
  • 1 cup stone-ground yellow cornmeal
  • 1 cup all-purpose flour
  • ¼ cup white granulated sugar
  • ¼ cup packed light brown sugar
  • ½ tsp salt
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 2 large eggs
  • 1¼ cups buttermilk
  • 1 tbsp vanilla extract
  • 6 tbsps melted unsalted butter


Preheat oven to 325°F. Grease an (8-inch) square glass or metal baking pan, or a (8-inch) cast iron skillet with nonstick cooking spray then set aside. In a large bowl, combine cornmeal, flour, sugars, salt, baking powder and baking soda, stirring to mix well. In a medium bowl, whisk together eggs, buttermilk and vanilla. Add egg mixture to the dry ingredients then add melted butter. Mix just until incorporated, taking care not to over-mix. Add 1 cup blueberries and stir gently to distribute. Pour batter into prepared pan and evenly sprinkle remaining ½ cup blueberries over top. Bake 40 minutes or until edges turn golden and a toothpick inserted into the center comes out clean. Remove from oven and allow to cool slightly before serving. 

Copyright 2016 WVUE. All rights reserved.

Powered by Frankly