Recipe by matt151617
"Homemade cornbread with delicious blueberries in it. An awesome combination! You can use fresh or frozen blueberries."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
The way I would describe this is a cross between a blueberry muffin and sweet Southern cornbread, with the cornbread flavor dominating. It was very moist, a little crumbly, and the fresh blueberries burst with sweetness. I found it a little salty, so next time, I'll cut it to 1/2 tsp. This is definitely "outside the box," but we enjoyed it.
So goood! Used buttermilk instead and came out perfect!
fabulous - only mods - 1/2 tsp salt, and substituted 1/2 cup unsweetened applesause and 2 TBL oil for the the 1/2 cup oil.
Being British and therefore having no idea what cornmeal was (having only read about it in American children's literature) I had no idea what to think of this recipe when I found it, but I'm SO glad I tried it! The combination of milk and cornmeal adds a whole new dimension of both texture and flavour to the cake (and now I know why you Americans call it 'bread' and not 'cake'... it's much less sweet than a lot of other recipes, good for those with more of a savoury tooth). The only thing I wish I'd done differently was bake it for 35 mins - 30 mins wasn't quite enough: so watch that tooth pick like a hawk!
Used frozen blueberries, Splenda and only 1/2 teasp salt. Loved it!
The first time I made this I used an 8x8 inch pan. The second time I read the recipe all the way through and used the recommended 9x9 inch pan. I wasn't as impressed with the outcome using the 9x9 pan. I've made this two more times, using an 8x8 pan and the cornbread comes out so much more cake-like, moist and rich! I highly recommend using an 8x8 inch pan!
This recipe is perfect and easy to remember. It says to fold the blueberries into the batter but nothing is wrong with mixing/ mashing the berries in the batter. Also, don't cook it until the toothpick comes out completely dry; carry-over cooking will cause the cornbread to overcook if it's not properly timed.
Really good cornbread! I cut the salt & sugar in half, used 1/4c applesauce + 1/4c canola oil & added 1 can of Oregon blueberries. Used the can juice + milk to = the 2/3c liquid. Came out very moist & packed with berries, which I had mixed into the dried ingredients so they would be coated for better suspension throughout the bread. My parrot loves it, too! I will make it again - it's great with morning coffee. It's so moist it doesn't even need butter.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 192
Get cute n’ creepy recipes to feed all your little monsters.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
All the game-day eats you need to crush the tailgate competition.
See how to make simple, delicious blueberry muffins.
See how to make big bakery-style blueberry muffins!
See how to make sweet, golden-delicious cornbread.