Blueberry Cinnamon Cornbread Recipe

Name: Blueberry Cinnamon Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CORNBREAD:; 1 whole Egg; 1 cup Milk; 1/4 cups Canola Oil; 1-1/4 cup Flour; 1/4 cups Sugar; 2 teaspoons Baking Powder; 1/4 teaspoons Salt; 3/4 cups Cornmeal; 1/2 cups Blueberries; FOR THE FILLING/TOPPING:; 1 teaspoon Ground Cinnamon; 1/4 cups Sugar; 1/4 cups Blueberries

Servings: persons

FOR THE CORNBREAD:
1 whole Egg
1 cup Milk
1/4 cups Canola Oil
1-1/4 cup Flour
1/4 cups Sugar
2 teaspoons Baking Powder
1/4 teaspoons Salt
3/4 cups Cornmeal
1/2 cups Blueberries
FOR THE FILLING/TOPPING:
1 teaspoon Ground Cinnamon
1/4 cups Sugar
1/4 cups Blueberries

1
["For the cornbread:", "Preheat oven to 400 F.", "In a medium size bowl, add the egg and whisk it a few times.", "Add the milk, canola oil, flour, sugar, baking powder, salt and cornmeal. Then whisk the ingredients together.", "Add 1/2 cup blueberries into the batter. Gently stir them into the batter (try to stir lightly so they stay whole). Set aside.", "For the filling and topping:", "In a small bowl, mix the cinnamon and sugar together. Set aside.", "Generously grease the pans or muffin tins with butter. This cornbread can be made in muffin tins, mini loaf pans, a pie pan, or 2 small iron skillets that are about 6 1/2 inches in diameter. Another option is to use one medium size iron skillet.", "Add a layer of the batter to the bottom of the pan. Then add a layer of the cinnamon and sugar mixture. Add another layer of the batter and top with the blueberries. Then top with the remaining cinnamon and sugar mixture.", "Bake at 400 F for about 20 to 25 minutes or until light golden brown and a wooden toothpick inserted in the middle comes out clean.", "Serve warm, cold, or at room temperature.", "Adapted from the recipe ""Easy Corn Bread"" on the Quaker yellow cornmeal container."]

453

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: FOR THE CORNBREAD:, 1 whole Egg, 1 cup Milk, 1/4 cups Canola Oil, and more.

Yes, Blueberry Cinnamon Cornbread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Blueberry Cinnamon Cornbread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions