Blueberry Cornbread Recipe - Allrecipes.com
Blueberry Cornbread Recipe
  • READY IN 40 mins

Blueberry Cornbread

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    25 mins
  • READY IN

    40 mins

Directions

  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.
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Reviews More Reviews

Apr 06, 2013

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.

 
Jan 29, 2014

So goood! Used buttermilk instead and came out perfect!

 
Jul 20, 2013

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.

 
Jun 11, 2014

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!

 
Oct 01, 2013

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!

 
May 26, 2013

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

 
May 30, 2014

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.

 
Mar 24, 2014

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.

 

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Nutrition

  • Calories
  • 453 kcal
  • 23%
  • Carbohydrates
  • 59.8 g
  • 19%
  • Cholesterol
  • 73 mg
  • 24%
  • Fat
  • 21.3 g
  • 33%
  • Fiber
  • 2.6 g
  • 11%
  • Protein
  • 7.2 g
  • 14%
  • Sodium
  • 668 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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