Blueberry Cornbread

Blueberry Cornbread

19 Reviews 9 Pics
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
matt151617
Recipe by  matt151617

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

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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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 (19)

Rate This Recipe
lutzflcat
8

lutzflcat

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.

jmclinton17
3

jmclinton17

So goood! Used buttermilk instead and came out perfect!

heatherw
2

heatherw

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!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 453 cal
  • 23%
  • Fat
  • 21.3 g
  • 33%
  • Carbs
  • 59.8 g
  • 19%
  • Protein
  • 7.2 g
  • 14%
  • Cholesterol
  • 73 mg
  • 24%
  • Sodium
  • 668 mg
  • 27%

Based on a 2,000 calorie diet

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Blueberry Loaf

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