Blueberry Coconut Cornbread

All my life, I hated cornbread. Which is a weird thing when you come from an area where everyone has a chili & cornbread recipe.

I had chili, but zero interest in cornbread.

It turned out, that was just because all the cornbread anyone had ever made me was nasty. Either it came from a Jiffy box, which gave it a chalky texture, or it was bland.

Soon after I got married, Zach wanted cornbread. So I tried making it from scratch, eventually coming up with my sweet wheat cornbread. I definitely liked it more than any other type of cornbread, but I could still only stand it if it was completely fresh. If we had leftovers, he was on his own.

And then two things happened:

1. I discovered blueberry cornbread from A Cozy Kitchen. It looked good, but I just wasn’t sure. Any time I mentioned it to someone, I was met with, “You don’t put fruit in cornbread!” But why? The only answer I got was, “You just don’t.” And, in my book, using, “We’ve always done it this way” as your only reason to keep doing something is just a terrible idea. Tradition for the sake of tradition means you’re going to miss out on a lot of really awesome things.

2. I ran out of milk one day. My sweet wheat cornbread calls for 1 cup of milk. I had 1/2 cup. What else did I have in my fridge? Coconut flavored coffee creamer. Everything else was already mixed. It was 4:30 in the afternoon–there was no way I was going to the grocery store. So I tried it and hoped for the best.

What I wound up with was amazing.

Blueberry Coconut Cornbread

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/2 cup milk
• 1/2 cup coconut OR Almond Joy coffee creamer
• 1/4 cup vegetable oil
• 1/4 cup agave nectar/honey
• 2 eggs
• 2/3 cup fresh blueberries

Step 01: Preheat your oven to 400°F. Mix dry ingredients and then add the wet ingredients. Fold in blueberries. Pour batter into a prepared 9×9-inch baking dish OR a 2-qt casserole dish. Bake for 20-30 minutes, or until a toothpick inserted comes out clean. (Closer to 20 minutes in a 9×9 dish. Closer to 30 in a 2 qt casserole dish.)

This is one of my new favorite things. I never thought I could like cornbread as much as I like this. Which just goes to show that if you’re going to be a cornbread snob, you’re really missing out. I mean, of all the things to be self-righteous about, food is a silly one.

A couple tips:

• You can use all milk or all creamer, but I recommend not doing that. All milk doesn’t bake as well and all creamer comes out really crumbly. Half milk, half creamer seems to be the perfect balance. It comes out moist and flaky, without falling apart.
• You can definitely add more blueberries. 😛
• You can also add some coconut flakes if you want. But I thought this was just fine. 😀

Enjoy!

Blueberry Coconut Cornbread

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Ingredients

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/2 cup milk
• 1/2 cup coconut OR Almond Joy coffee creamer
• 1/4 cup vegetable oil
• 1/4 cup agave nectar/honey
• 2 eggs
• 2/3 cup fresh blueberries

Instructions

Preheat your oven to 400°F. Mix dry ingredients and then add the wet ingredients. Fold in blueberries. Pour batter into a prepared 9×9-inch baking dish OR a 2-qt casserole dish. Bake for 20-30 minutes, or until a toothpick inserted comes out clean. (Closer to 20 minutes in a 9×9 dish. Closer to 30 in a 2 qt casserole dish.)

Blueberry Coconut Cornbread was last modified: June 16th, 2018 by Chelsey