Summer Berry Cornbread

Many years ago while in America I tasted cornbread for the first time and was hooked, I loved it! I had it sweet and savoury and I adored it, and for a while now I have been making it at home. I had a big bag of frozen berries I needed to use up and immediately I thought they would be lovely in cornbread. They worked so well and I am really excited to share my take on this classic American recipe, I hope you love this summer berry cornbread as much as I do 😀 it’s perfect for picnic’s, Bar-B-Ques and for general snacking on during the day.

Summer Berry Cornbread

Fruit explosion

As I mentioned before I used frozen summer berries in this recipe, fresh fruit can definitely be used if you prefer I just find when developing a recipe I will be baking it  several times and it’s cheaper for me to use frozen fruit. My bag was a combination of strawberries, raspberries, blueberries and red currents.

Summer Berry Cornbread

Cornmeal / Polenta

Cornmeal and polenta are the same thing, here in the UK and I think the rest of Europe we call it polenta. I don’t know why they are named differently they just are 🙂 its a you say tomato I say tomato thing 😀 so don’t let this stop you from making this recipe, for a while I was convinced I couldn’t make cornbread in the UK because we don’t have cornmeal it wasn’t until I was in my friendly neighbourhood Italian deli that I was corrected on this issue, thank the heavens I was!

Summer Berry Cornbread

Bread or Cake?

I do believe that this does come under the quick-bread family, though it does have a very cake like consistency, but without the fruit this quick-bread can be enjoyed with savoury dishes. When I first had it served to me in America it was served with a savoury dish and it was delicious. But the fruit lends this to be more of a sweet treat, and would be lovely served with a scoop of ice cream for a simple but decedent dessert.

Summer Berry Cornbread

So hopefully you too will enjoy this fruity twist on an American classic 😀

Summer Berry Cornbread
 
Prep time
Cook time
Total time
 
A fruity twist on an American classic, perfect for snacking on or as part of a fruity dessert.
Author:
Recipe type: Scones / Breads / Muffins
Cuisine: American
Serves: 8 x 8 inch quick-bread
Ingredients
  • 50 grams unsalted butter - melted, (1/4 cup)
  • 240 millilitres milk, (1 cup)
  • 1 large Egg
  • 1 and ½ teaspoons vanilla extract
  • 225 grams cornmeal / polenta, (1 and ¼ cups)
  • 150 grams Plain flour (All Purpose), (1 cup)
  • 115 grams granulated sugar, (1/2 cup)
  • 1 tablespoon Baking powder
  • ½ teaspoon salt
  • 250 grams fresh or frozen summer berries, (1 and ½ cups)
Instructions
  1. Preheat your oven to 200C / 400F / Gas mark 6 and lightly grease or line an 8 x 8 inch pan with baking parchment.
  2. Melt your butter in the microwave for about 30 seconds, you want it just melted and not boiling.
  3. Mix the melted butter with the milk, egg and vanilla extract in a large mixing bowl until everything is well combined.
  4. Stir in the all the remaining ingredients (except the fruit) all at once till you have a lumpy batter. Like all quick-breads you don't want to over mix this batter
  5. Gently mix in the fruit right before you add the batter to your pan.
  6. Pour the batter into your prepared pan smooth the top and pop it in your oven.
  7. Check on your cornbread after 35 minutes, you are looking for a firm golden top and a tooth pick to come out clean when entered then removed from the centre. If the pick is not 100% clean give it another few minutes then check again.
  8. Once your cornbread is ready take it out of the oven and leave it in the pan for a few minutes to cool down a little bit.
  9. Then carefully take the cornbread out of it's tin and allow it to fully cool down on a wire rack.
  10. Kept in an airtight tin this cornbread should keep for up to 5 days.

 

Author: Emma

I make, photograph and write every post on Bake Then Eat. If you ever come over to visit you will be presented with a plethora of home bakes, expect to leave my home a few pounds heavier and with a doggy bag!

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12 Comments

    • Hi Ashley, thank you. I was really pleased with how well it went with the berries and shall definitely be experimenting more in the future 😀

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    • Hi Maureen, thank you very much they really did pair well 😀

      Post a Reply
  1. This is a great summer take on cornbread! Thanks for sharing this 🙂

    Post a Reply
  2. Totally in love with this idea of cornbread + berries. It’s like 2 of my favorite worlds combined into one!

    Post a Reply
    • Hi Pamela thank you I love the both of them as well and together they were awesome!

      Post a Reply
  3. This looks awesome Emma! I love cornbread and think this is such a great idea to add berries to it 🙂 It sounds fabulous!

    Post a Reply
    • Thanks Kelly it was a lovely combination the berries made it so summery tasting 🙂

      Post a Reply

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