Blueberry breakfast cornbread from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Molasses-pecan butter; Sweet orange butter; Whipped honey butter

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • nina_rilqer on April 19, 2026

    Toddler and hubs loved. Definitely a dessert-y breakfast, even though I omitted the final sprinkling of sugar. Note: if you make these in muffin form, definitely spray the empty cupcake liners first. Difficult to get the liner paper off.

  • claire_txa051 on February 24, 2026

    Definitely on the sweet side, so my children loved it. The blended corn addition kept everything moist, very smart! Definitely recommend the suggested cool down period bc crumbles if you don’t wait long enough but holds otherwise.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.