Blueberry Spoon Bread

Author Notes:

Good old southern style spoon bread with a twist! Moist, delicious and loaded with blueberries; this can be a side dish, a dessert or breakfast!


Serves: 6
Prep time: 15 min
Cook time: 35 min


  • 3 cups milk
  • 1 teaspoon sea salt
  • 1 cup cornmeal
  • 2 tablespoons butter
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla
  • 1/2 cup cane sugar
  • 2 eggs
  • 1 1/2 cups fresh or frozen blueberries
In This Recipe


  1. Heat oven to 375 degrees.  Grease a 1 1/2 to 2 quart baking dish. Rinse blueberries and let drain. Place milk and salt in a medium sized saucepan.  Bring to a boil over medium high heat. Reduce heat to medium low, and stir in cornmeal.  Stir constantly until the mixture begins to thicken, about 5 minutes. Remove from heat and let cool 10 minutes.  Stir in butter, vanilla and baking powder. Beat eggs in a small bowl. Fold in blueberries Fold in cane sugar Pour into prepared baking dish and bake 35 to 40 minutes. Serves 6

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