Ingredients
Equipment
Method
- Preheat oven to 350°F.
- Add all the dry ingredients to a mixing bowl and stir to evenly disperse everything.180 grams all-purpose flour, 135 grams yellow cornmeal, 135 grams granulated sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- Add the sour cream, egg, melted butter, and oil. Mix again just until there are no more lumps or dry spots.285 grams sour cream, 1 large egg, 85 grams unsalted butter, 3 TABLEspoons neutral-flavored oil
- Transfer half of the batter to a 10-inch cast-iron skillet or other baking dish. The batter will be thick, so spread it out as needed to cover the bottom of the pan.
- Add half of the blueberry compote (or preserves if using) in small dollops scattered on top of the cornbread batter.140 grams homemade blueberry compote
- Add the remaining cornbread batter (since the batter is thick, you should do this in several small scoops or dollops on top), then use a knife to swirl the pockets of blueberry compote throughout the batter.
- Bake on the middle rack for 32-40 minutes or until the center springs back when pressed lightly.
- While the cornbread bakes, make the honey lemon glaze. Add the zest of the lemon, lemon juice, honey, and melted butter to a small bowl and stir until evenly combined.2 TABLEspoons honey, 1 large lemon, zest only, 1½ teaspoons lemon juice, 2 TABLEspoons unsalted butter
- Spoon the honey lemon glaze over the cornbread while it's hot and enjoy warm!
Don't skip this step! It's very unpleasant biting into even the tiniest pocket of unmixed baking powder.
To have the honey lemon flavor soak through, slice the cornbread into desired servings, then spoon the glaze on!
Nutrition
Notes
- Unless otherwise stated, all ingredients should be at room temperature.
- Use a kitchen scale. It's more precise. If you insist on measuring by volume, make sure you spoon the flour into the measuring cups, then level to avoid packing.
- Avoid just folding in raw blueberries! They are not as flavorful and leave behind soggy pockets of fruit. A homemade blueberry compote needs 2 ingredients and 10 minutes max. If you're short on time, just use blueberry preserves; my favorite brands are Bonne Maman and Stonewall Kitchen.
- You can also make muffins! Fill each muffin only two-thirds of the way and bake at 375°F until the dome springs back when pressed lightly.