These corn squares are amazing for breakfast but also really great for a pot luck or a shower. They are not so sweet that it is straight up dessert but sweet enough to function as a breakfast or dessert option. This is a excellent alternative option to some traditional breakfast ideas. Lemon Blueberry Corn Squares are a big hit for any event.
I have included my recipe for homemade cornbread mix at the bottom of the main recipe. You can use a boxed or bagged mix. Just be sure to adjust the other ingredients accordingly with the mix you are using. Also if you have your own recipe for homemade cornbread, you can just use that and include the sugar, blueberries, lemon juice and lemon zest.
Substitutes and Variations:
This will work with strawberries, raspberries and blackberries. You could also do a mixed berry version. Just be cautious of the moisture content of the berries you choose and adjust the mix accordingly.
Suggestions for Sides:
If serving for breakfast, this goes amazing with ham steak. The salty ham just balances out the sweetness and brightness of the lemon blueberry combination.
Tools that may make this recipe easier:
You really dont need anything specific to make these corn squares. As always i suggest using parchment paper because it make clean-up so easy. For this recipe the parchment also works great for cutting and serving the squares. I like to just lift the whole batch out of the baking pan using the parchment paper and setting it on the cutting board. This makes it so easy to cut into even squares.
Now Let’s Get Cookin’!
Lemon Blueberry Corn Squares
Equipment
- 1 9×13 Baking Dish
Ingredients
- 2 Eggs beaten
- ¾ cup Heavy cream
- ¼ cup Oil or melted butter
- 3 cups Cornbread Mix see below
- ¼ cup Sugar
- 3 cups Blueberries fresh or frozen
- 4 Lemons juice and zested
Instructions
- Preheat oven to 400degF.
- Combine eggs, milk, oil, sugar and cornbread mix in a mixing bowl.
- Fold in blueberries, lemon zest and lemon juice to cornbread mix.
- Transfer to parchment paper lined 9×13 baking dish (you can spray with cooking spray if you prefer).
- Baked for 60 minutes or until toothpick comes out clean from center of pan.
Homemade Cornbread Mix
Equipment
- 1 Quart-sized Mason Jar
Ingredients
- 2 cup Flour
- 1½ cup Cornmeal
- ½ cup White sugar
- 1 tbsp Baking Powder
- 1 tsp Salt
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
For Baking ONE Batch
- 2 Eggs beaten
- ¾ cup Milk melted
- ¼ cup Oil or melted butter
- 2 cups Cornbread Mix
Instructions
To Make the Mix
- Add all ingredients to a mixing bowl. Use a whisk to thoroughly combine
- Transfer mix to airtight container.
To Make 8x8inch Pan of Cornbread
- Preheat oven to 350degF.
- Combine eggs, milk, oil and cornbread mix in a mixing bowl.
- Transfer to parchment paper lined 8×8 baking dish (you can spray with cooking spray if you prefer)
- Baked for 25 minutes or until toothpick comes out clean from center of pan.
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Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS
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