Blueberry Cornbread

Blueberry Cornbread

27
matt151617 0

"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
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Original recipe yields 6 servings

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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

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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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  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

27
  1. 37 Ratings

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Most helpful positive review

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...

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...

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...

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.

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 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...

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 ...

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...

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...

Used frozen blueberries, Splenda and only 1/2 teasp salt. Loved it!