Today is our anniversary! Happy four years to us. 🙂 Here’s the post I wrote about our wedding with tons of photos if you’re into that kind of thing. And here’s some honeymoon recaps if you’re bored. Paris. The Riveria. Montreux, Switzerland and the Alps. My big advice to those getting married? PLAN AN INCREDIBLE HONEYMOON. Seriously. We literally talk about how amazing our honeymoon was every day and how it was the best money we have ever spent. We got pregnant two months after getting home and our whole world changed forever…the memories we have of newlyweds on our honeymoon still remain some of our very best memories. I still need to get some photos printed from our trip, actually. Just thinking about it makes me want to get back over there — I miss Europe!
Anyway, sorry I got off on a tangent there. I went down a rabbit hole this morning looking at wedding photos and just wanted to share. But hey! Look! Blueberry cornbread for Memorial Day weekend! It’s all happening.
My mom mentioned getting the most incredible blueberry cornbread at her local farmers market a few weeks ago and ever since then I haven’t been able to get it out of my mind. I love blueberries and I love cornbread so I knew it would be a match made in heaven…and it was. Obviously.
This looks like it should be a sweeter cornbread — growing up in the South we used to say the sweet type of cornbread was “yankee cornbread” versus the type made in a cast iron skillet that I grew up on. This blueberry cornbread is not overwhelmingly sweet at all except for the pop of sweetness that the berries lend. When I made this, we had it alongside a chicken dish and it was a great touch. Bring it to a barbecue this weekend and you’ll be everyone’s best friend.
My next move is turning this cornbread recipe into corn waffles because I think that would just be divine. We served this cornbread with lots of honey butter! I think it’s best after its been sitting for about an hour, so I would plan to make this in the morning to have with dinner. Either way, you’re set.
Happy Memorial Day weekend, all!
- 1 3/4 cup all purpose flour
- 1 cup cornmeal
- 1/4 cup honey
- 2 tbsp sugar
- 2 tsp baking powder
- 1 tsp kosher salt
- 4 tbsp unsalted butter melted
- 1 cup milk
- 1 cup blueberries
Preheat oven to 375 and spray a square baking dish with nonstick spray (or use butter).
In a large bowl, mix together the dry ingredients. In another, smaller, bowl, whisk together the milk, melted butter and honey.
Pour the wet ingredients into the dry ingredients and mix until JUST combined - then fold in the berries.
Spread the mixture into your prepared pan and bake for 25-30 minutes until golden.
I prefer this cornbread after it has had some time to rest a bit --- a few hours after it's baked. Of course if you can't wait it's totally fine and delicious right away but I do find the flavor improves as it sits.