blueberry pecan cornbread

You are allowed to raise an eyebrow at the idea of fruit + nuts in cornbread.

I definitely would have before today.

But maybe by the end of this post I can convince you to give it a try?

Berries in baked goods are not my favorite thing, but as you know I’m a die-hard cornbread fan.  And not that cornbread is a wintery food but it kind of is.  However, I found myself craving fresh cornbread today, even in the 90 degree heat.   But not just any cornbread.  Cornbread that’s a little gussied up for summer.

I must warn you [Kelsey!], if you come over for a slice you won’t find any pecans left.  I’ve picked them all off and have already eaten 1/4 of the pan.  Sorry!

I used my go-to cornbread recipe that has yet to fail me.  I reduced the milk, added a little extra honey, introduced vanilla extract, and mixed in fresh blueberries.  The pecans were thrown on top at the last minute, and I can’t tell you how long I contemplated adding them or not.

But seriously, how can you go wrong with pecans?

You just can’t.

This is definitely on tomorrow morning’s breakfast menu. 

I imagine raspberries or blackberries could also work.  Feel free to leave the nuts off or sub your chopped walnuts instead.

Are you still on the fence or have you been convinced?

I’m not sure when I became such a lover of this dense but airy, slightly crumbly, buttery, corny goodness.  I blame “breakfast for dinner” nights when I was a kid.  My absolute favorite dinner.  Are you surprised my favorite dinner was breakfast?  You shouldn’t be!

Topped with honey + butter.  There’s just no other way.

Print this!

Blueberry Pecan Cornbread

• 3/4 cup fine-medium ground cornmeal
• 3/4 cup masa harina [or plain corn flour]
• 1/2 cup gluten free oat flour
• 1 1/4 cup fresh blueberries
• 1/3 cup chopped pecans
• 1 cup unsweetened milk
• 5 Tbsp honey [brown rice syrup or maple syrup]
• 1 large egg
• 3 tsp baking powder
• 1.5 tsp vanilla extract
• 1/2 tsp salt
• 2 Tbsp + 1 Tbsp butter

1. Preheat your oven to 400* and take out your 9” square or circular baking dish or cast iron pan.
2. In a medium sized bowl, mix together the cornmeal, masa harina, oat flour, baking powder, and salt until combined. 
3. In a small bowl, vigorously whisk together the milk, honey, egg, vanilla extract and 1T melted butter, until combined. 
4. Stir the wet ingredients into the dry, until just combined.  Make sure the large lumps are mixed up, but the batter will not be completely smooth.
5. Fold in 3/4 cup of the blueberries
6. Let sit 5min to thicken, and while that is sitting add 2T of butter to the baking dish or cast iron pan.
7. Place the pan in the oven for 5min.  Remove from the oven, and carefully tilt the pan to grease the edges + bottom with the melted butter.
8. Pour the batter in and gently spread it around the pan.  It should be thick.
9. Add 1/2 cup of the blueberries to the top and sprinkle the pecans on top as well.  Press them into the batter slightly if needed.
10. Place in the oven and bake for 25-30min, varying slightly with pan size.  Toothpick test for doneness.  You want a moist, but not gooey toothpick.  The edges will be golden brown and the top will be cracked.
11. Let cool for 10min, then slice with a sharp knife + serve.

notes: High altitude modifications: 2.5 tsp baking powder.  Feel free to sub in other flours for the oat flour, like buckwheat, quinoa, millet, amaranth, garbanzo, and even whole wheat.  I typically use buckwheat but went with oat since it’s naturally sweeter.  Coconut oil can also be used instead of butter if desired.

I could eat cornbread every single day.

For breakfast or breakfast for dinner.

The time of day really makes no difference.

Ashley

Related recipes:

• 3-minute banana cornbread cake
• cornbread
• vegan pumpkin cornbread [no pumpkin taste]
• vegan spiced pumpkin cornbread
• cornbread skillet stuffing

Comments

[Sam @ Fit for my Fork]

I love cornbread too! I'm not sure where it started for me since cornbread isn't that popular in any of the places I've lived, but I LOVE it! You're right, I wasn't sure about the blueberries and pecans but by the end of your post I think I'd changed my mind! Yum!

[Kelsey]

It's cool- I can BMOP (bring my own pecans). Looks deeeelicious!!


Ashley--> hahaaa

[Kerry]

I love cornbread, and your go-to cornbread recipe is amazing. I've made it several times, and you're right - it never fails! I can't wait to try this version! Berries and nuts sound like a wonderful addition.


Ashley--> So excited that you've tried it!!

[Katrina @ Warm Vanilla Sugar]

Oh boy! This sounds awesome!

[Julie @ Two Saucy Sisters]

This looks delicious! I found I loved corn bread after having some at my favourite vegan restaurant - so yummy! My sister and I will definitely have to give this a try. I also whole-heartily agree with you about breakfast for dinner. It's quick and simple and so delectable! :)

[Lauren @ Oatmeal after Spinning]

No convincing needed here- it sounds wonderful! I'm a big fan of fruit in baked goods- especially blueberries! I love how they burst and get all gooey and juicy. I bet the combination with cornbread is divine! I have a HUGE bag of Masa Harina in my pantry (because it apparently only comes in one size: huge!) that I had bought to make tortillas, and it's just sitting there... good to know there's another purpose for it! And you're right- you can't go wrong with pecans. Ever.


Ashley--> I know the bag you're talking about! I LOVE masa harina. You need to try making tamales!

[Leanne @ Healthful Pursuit]

You had me at blueberry. I'd be totally down to try this! Rules are meant to be broken :)

[Rebecca]

Blueberries and cranberries in cornbread are great. I keep a quart sized container in the freezer of both mixed together and throw them into lots of baked stuff, but really good in cornbread. Thanks for such inventive recipes! I look forward to it.

[Liz]

There would be no eyebrow raising on my part... putting fruits and nuts in cornbread sounds amazing! And after looking at your photos, it looks amazing too!


Ashley--> Thanks, Liz!

[Lindsey]

That looks awesome! I will try it for sure this weekend. I am also not usually a baked berry person and prefer them fresh, but we love cornbread. This would be perfect for our Sunday brunch we always make.


Ashley--> I'm typically not either, but I didn't notice the usual mushiness. Maybe it's just the heartiness of the cornbread that helps balance it out?

[Cait's Plate]

I neeeeeed a cast iron skillet!!


Ashley--> Yes you do! I think mine was only $20!

[Jennifer]

When I was a child, I thought blueberry muffins were cornbread based. I got the idea from a book I had read. I was so disappointed to find out the truth. So no eyebrow raising from me! My favorite lunch these days is a bowl of beans and a cornbread muffin. I'm just out of muffins so thank you - I will make these tonight!


Ashley--> That's too funny. Let me know what you think! Even Chris chowed this down for breakfast today.

[Jill]

Wow. This looks amazing!

[Catalina @ Cake with Love]

This corn bread looks beautiful, and I love the fruits and nuts addition!! It makes for a great afternoon snack!

[Andrea]

I agree with Liz's comment - exactly what I was going to say! This looks mouthwatering! I saw your picture on Twitter of this morning's oats... uhhh yeah amazing idea. I bet that was a delicious breakfast.


Ashley--> It was quite tasty!

[Katie @KatieDid]

I don't eat much grains these days but really cornbread is the one thing I miss dearly. I made many loaves last year and always warmed it up in the microwave, poured some milk over it and added a dab of jam and almond butter. Try it!


Ashley--> I just don't know if I could survive without grains! :) Milk-soaked cornbread is delicious.

[Lauren T]

I am a lover of cornbread too, and adding fruit and nuts to it sounds amazing! I can't believe I hadn't thought of that before. Thanks for the great idea and recipe!

[Heather]

This sounds awesome, I would definitely devour it any time of day!

[Kimberly]

OMG, wow.

[Joanna @ Midwestern Bite]

Yeah...pretty much anytime I put something only on the top, it's begging to get eaten first!

[Kel]

You convinced me! But, I must admit I did not need a lot of convincing. Thanks for the recipe!

[Alison]

What a fun twist on cornbread!!

[Vivienne]

Nom, Nom, Nom.....I'm with your Ashley! My favorite meal of the day is breakfast and I can eat it 3 times a day! This Blueberry Pecan Cornbread is right up my alley and how did you know Pecans are my favorite nuts?

[Katie]

No eyebrow raising over here - I was just looking at a cornbread desserty thing in a magazine this morning, and thought "I need to try my hand at that" - and then you made something similar!!

Can't wait to see you in 2 days!

[Sarah]

I have my skillet & my blueberries. Leaving out the nuts (picky kids!). Get in my belly!

[Julia {The Roasted Root}]

The second I saw this, I was all in! No fence sitting for me, it sounds awesome!

[Pure2raw Twins]

wow! looks amazing! it has been years since we have had cornbread! I love the addition of adding in pecans and blueberries - brilliant!
xoxo
~Lori

[janetha]

Wow, that is some GORGEOUS cornbread. In fact, the most gorgeous cornbread I've ever seen! I gotta make it.. and eat it.