Blueberry Cornbread

Blueberry Cornbread

matt151617

"Homemade cornbread with delicious blueberries in it. An awesome combination! You can use fresh or frozen blueberries."
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Ingredients

40 m servings 453 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 453 kcal
  • 23%
  • Fat:
  • 21.3 g
  • 33%
  • Carbs:
  • 59.8g
  • 19%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 668 mg
  • 27%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch square baking dish.
  2. Mix cornmeal, flour, sugar, baking powder, and salt in a bowl. Beat eggs, milk, and oil together in a separate large bowl. Add cornmeal mixture to the egg mixture; mix until just combined. Fold blueberries into the batter; pour into the prepared baking dish.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.

Reviews

Read all reviews 39
  1. 54 Ratings

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Most helpful positive review

This was excellent! Sweet and savory with warm, gooey blueberry bursts. I only made a few changes. Subbed brown sugar for white, cut the salt down a bit and added some vanilla. I used home-froze...

Most helpful critical review

I love the corn and blueberry mixture together. I made muffins out of the recipe. This is an extremely dry muffin, the flavor is good but I would add a little sour cream next time to retain some...

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This was excellent! Sweet and savory with warm, gooey blueberry bursts. I only made a few changes. Subbed brown sugar for white, cut the salt down a bit and added some vanilla. I used home-froze...

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 bluebe...

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...

So goood! Used buttermilk instead and came out perfect!

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 ...

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.

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 to...

Super easy to make and delicious. Served it for Mother's Day brunch and everyone loved it. Made some modifications based on other reviews and my personal preferences. Mods: decreased sal...

This was fantastic! I made it exactly according to the directions, and I had to stop myself from eating half the pan. I did use fresh blueberries, which I think makes a difference. Next time I w...

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