Blueberry Cornbread

Share on Google+0Tweet about this on TwitterPin on Pinterest0Share on Facebook0

Summer time is a great time to consume fresh seasonal fruits. Cornbread is a happy medium between a sweet and savory pastry. Blueberries serve as a nice complement to the natural sweetness of the corn flour. So have another slice of American Guest House goodness and please do try this at home.

Blueberry Cornbread


1c. corn flour
1c. all purpose flour
3 tsp. baking powder
1/2tsp. salt
3/4c. sugar
1/4c. honey
1c. fresh blueberries 
2/3c. milk
2 eggs
1/2 cup butter (softened)


Preheat oven to 350degrees. Prepare a loaf pan with non-stick spray.

Sift flours, baking powder and salt together. Toss berries in flour mixture to prevent the fruit from sinking to the bottom of the cake when baking.

Cream butter and sugar together for about two minutes. Gently fold honey into sugar/butter mixture with a plastic spatula. Beat in one egg at a time. Slowly combine dry and wet ingredients until incorporated. Slowly add milk until mixture is evenly moistened. Do not over stir. Batter should be smooth and moderately dense. Evenly pour batter into prepared loaf.

Bake for 45 minutes or until golden brown.

Allow cake to cool for 15 minutes before gently removing from pan. Place on cooling rack until completely cooled.

Bon appetit! Alexis, Innkeeper

American Guest House Bed and Breakfast
Washington DC Bed and Breakfast accommodations .  We are centrally located, 10 minutes walk to DuPont Circle metro/subway, 1 mile north west of White House.