This recipe results in a delightful cornbread. The cornmeal coating the pan and the sugar layered on top prior to baking create a crunch, while the blueberries offer a moist texture and sweetness. If you want to take your cornbread to another level, try this recipe, and of course, don’t forget to drizzle Martin and Sons Maple Syrup on top!


1 cup yellow cornmeal

1 ½ cups flour

1/3 cup sugar

2 teaspoons baking powder

½ teaspoon salt

12 tablespoons melted butter

1 cup milk

2 eggs

2 cups fresh blueberries (don’t use frozen or cake will be grey)

1 tablespoon sugar


Butter the entire inside of the pan (9” round cake pan, 9”x9”, or 7”x12”) and coat all the inside surfaces with yellow corn meal.  Preheat oven to 375.


Whisk together 1 cup yellow cornmeal, 1.5 cups flour, 1/3 cup sugar, 2 teaspoons baking powder, ½ teaspoon salt.


Whisk together 12 tablespoons melted butter, 1 cup of milk, and 2 eggs (add the eggs last so the warm butter doesn’t cook them).

Pour the liquid ingredients into the dry ingredients and gently whisk just until mixed (over mixing will set the gluten into action and create a ‘tough’ bread).

Gently use a spatula to mix in 2 cups of fresh blueberries and use a spatula to pour into the pan.

Level the top of the cake with the spatula.  Sprinkle a tablespoon of sugar on the top.


Bake at 375 degrees for 30-40 minutes or until the top is lightly browned.  A knife inserted should come out clean, unless you hit a blueberry. Pull from the oven and gently run a knife around the edge of the cake.  Wait 20 minutes.  Put your hand on the cake and flip the pan upside down and then put the cake right side up on a metal cooling rack for 20 minutes.  Cut the cake and drizzle Martin and Sons Maple syrup on it. Delicious!

Recipe Credit: Cooks Country