Bacon Cornbread with Blueberries & Blackberry Butter
Tender, fresh-from-the-oven cornbread is a must for a backyard cookout. This version of bacon cornbread combines savory bacon with juicy blueberries and a slather of homemade blackberry butter. Make blackberry butter up to 3 days ahead of time. It's great on toast or English muffins as well.
Prep Time:
25 minutes
Cook Time:
25 minutes
Serves:
10
Perfect for:
Afternoon Snacks
Packable Snacks
Weekend Creations
Ingredients
- 1 Package (6 ounces or 1 1/3 cup) Driscoll's Blackberries
- 1/2 Cup granulated sugar
- 2 Teaspoons fresh lemon juice
- 2 Tablespoons unsalted butter, well softened
- 1 Cup yellow cornmeal, preferably stone-ground
- 3/4 Cup plus 1 tablespoon all-purpose flour, divided
- 2 Tablespoons granulated sugar
- 1 1/2 Teaspoons baking powder
- 1/4 Tsp. salt
- 1 Package (6 ounces or 1 1/4 cup) Driscoll's Blueberries
- 2/3 Cup 1% low-fat milk
- 2 Tablespoons canola oil
- 3 Slices center-cut, reduced-sodium bacon
- 1 large egg
Directions
- Preheat oven to 350°F.
- Cook bacon in 9-inch ovenproof skillet (preferably cast-iron) over medium heat until browned and crisp, about 10 minutes. Transfer to paper towels to drain; cool, and coarsely chop. Discard fat from skillet; do not clean skillet, leaving a thin film of fat inside.
- Whisk cornmeal, ¾ cup of the flour, sugar, baking powder and salt in a medium bowl.
- Toss blueberries and bacon with remaining tablespoon flour; set aside.
- Whisk milk, egg and oil in a small bowl. Add to cornmeal mixture and stir with a wooden spoon just until combined.
- Fold in blueberries and bacon. Spread batter in the bacon fat coated skillet.
- Bake until toothpick inserted in center comes out clean, about 25 minutes. Cool 10 minutes. Cut into bacon cornbread wedges and serve from skillet with blackberry butter.
- Place a ceramic saucer in the freezer to chill.
- Combine berries, sugar and lemon juice in small nonreactive saucepan. Bring to a boil, stirring gently to dissolve sugar.
- Reduce heat to medium-low and simmer, stirring occasionally until juices create large thick bubbles, about 10 minutes. Spoon 1 teaspoon juices onto chilled saucer; if juices thicken to jam-like consistency after 15 seconds, jam is ready. If not, cook another minute or so. Transfer to a bowl and cool completely.
- Knead butter in a bowl with a wooden spoon or silicon spatula until smooth. Gradually mix in berry jam. Butter can be made up to 3 days ahead; keep covered and refrigerated. Serve at room temperature.
