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Summer Berry Cornbread
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Summer Berry Cornbread

A fruity twist on an American classic, perfect for snacking on or as part of a fruity dessert.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Scones / Breads / Muffins
Cuisine: American
Servings: 8 x 8 inch quick-bread
Author: Emma


  • 50 grams unsalted butter - melted (1/4 cup)
  • 240 millilitres milk (1 cup)
  • 1 large Egg
  • 1 and 1/2 teaspoons vanilla extract
  • 225 grams cornmeal / polenta (1 and 1/4 cups)
  • 150 grams Plain flour All Purpose, (1 cup)
  • 115 grams granulated sugar (1/2 cup)
  • 1 tablespoon Baking powder
  • 1/2 teaspoon salt
  • 250 grams fresh or frozen summer berries (1 and 1/2 cups)


  • Preheat your oven to 200C / 400F / Gas mark 6 and lightly grease or line an 8 x 8 inch pan with baking parchment.
  • Melt your butter in the microwave for about 30 seconds, you want it just melted and not boiling.
  • Mix the melted butter with the milk, egg and vanilla extract in a large mixing bowl until everything is well combined.
  • 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
  • Gently mix in the fruit right before you add the batter to your pan.
  • Pour the batter into your prepared pan smooth the top and pop it in your oven.
  • 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.
  • 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.
  • Then carefully take the cornbread out of it's tin and allow it to fully cool down on a wire rack.
  • Kept in an airtight tin this cornbread should keep for up to 5 days.