Recipe: Blueberry Corn Bread


  • 1 cup (125g) gluten-free plain flour
  • 1 cup (170g) corn meal
  • 3 tsp baking powder
  • 1/4 cup (60g) caster sugar
  • 2 eggs
  • 1 cup (250ml) buttermilk
  • 60g butter, melted and cooled
  • 150g blueberries


  1. Preheat oven to 180°C. Lightly grease a 10cm x 22cm x 6cm loaf tin. Sift plain flour, corn meal and baking powder into a large bowl, stir in caster sugar then make a well in the centre.
  2. Whisk together eggs, buttermilk and melted butter.
  3. Add to the flour mixture and stir until just combined. Gently fold through blueberries. Spoon mixture into prepared tin and bake for 35-40 minutes or until a skewer inserted into the centre comes out clean.
  4. Leave in tin 5 minutes before turning out onto wire rack to cool. Serve sliced and spread with butter and honey.

Number of servings (yield): 6

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)