Homecoming 2025: Blue Ribbon Bake Off

Bring the county fair spirit home! Join SNHU culinary alumna Annika Firestone ’17 as she walks you through her easy Maine Blueberry Cornbread recipe—delicious, nostalgic, and perfect for celebrating Homecoming. 

Maine Blueberry Cornbread

a tempted recipe by Annika Firestone | Printable Recipe Sheet

Yield Serves 6-8

Ingredients

• 1 tbsp butter, softened
• 1 cup & 1 tbsp all purpose flour
• 1 cup cornmeal
• 1/2 cup sugar
• 4 tsp baking powder
• 2/3 cup milk
• 1/2 cup corn oil
• 1 egg
• 1 cup Maine blueberries, fresh or frozen

Steps

Preheat the oven to 375°F.

With a pastry brush, grease a pie pan with butter and set aside.

In a large mixing bowl, add 1 cup of flour, the cornmeal, sugar, and baking powder. Give it a quick mix and set aside.

In a medium mixing bowl, whisk the milk, oil, and egg.

Make a small well in the dry ingredients and pour the wet ingredients on top. Mix with a spatula until just combined. Be careful not to overmix, but make sure there are no dry spots remaining.

In another small bowl, toss the blueberries with the remaining tbsp of flour. Fold this into the batter mixing only 3-4 times to prevent spreading of colors.

Transfer to the prepared pie pan, and place in the oven for about 40 minutes.

Bake until golden and the center comes out clean with a wooden skewer. Remove from the oven and let cool in the pan for at least 10 minutes.

Slice the cornbread and serve warm with butter or top with milk. Enjoy! 

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