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Blueberry Cornbread

Blueberry Cornbread

  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
matt151617

matt151617

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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

lutzflcat
9

lutzflcat

4/6/2013

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.

jmclinton17
4

jmclinton17

1/29/2014

So goood! Used buttermilk instead and came out perfect!

Chaka
3

Chaka

7/20/2013

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.

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