Blueberry Cornbread Recipe Recipe

Name: Blueberry Cornbread Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 c. unbleached all-purpose flour; 3/4 c. yellow cornmeal; 1/4 c. light brown sugar; 2 tsp baking pwdr; 1/2 tsp salt; 2 lrg Large eggs; 1 c. buttermilk; 1/4 c. lowfat sour cream or possibly plain yogurt; 4 Tbsp. unsalted butter, melted, or possibly 1/4 c. canola oil; 1 1/2 c. fresh blueberries, picked over, rinsed and liquid removed on paper towels

Servings: persons

1 1/3 c. unbleached all-purpose flour
3/4 c. yellow cornmeal
1/4 c. light brown sugar
2 tsp baking pwdr
1/2 tsp salt
2 lrg Large eggs
1 c. buttermilk
1/4 c. lowfat sour cream or possibly plain yogurt
4 Tbsp. unsalted butter, melted, or possibly 1/4 c. canola oil
1 1/2 c. fresh blueberries, picked over, rinsed and liquid removed on paper towels

1
Preheat oven to 400 degrees.
2
Combine flour, cornmeal, sugar, baking pwdr and salt in large bowl.
3
Make well in center of dry ingredients and add in Large eggs, buttermilk, lowfat sour cream and butter or possibly oil.
4
Stir with large spoon or possibly dough whisk just till ingredients are moistened yet thoroughly blended; take care not to over-mix.
5
Gently mix in berries.
6
Pour batter into greased 8 inch square metal or possibly Pyrex pan.
7
(Reduce the oven heat to 375 degrees if using Pyrex.)
8
Bake 20 to 25 min, till dark golden brown around edges and a cake tester inserted into center comes out clean.
9
Top will feel hard to touch.
10
Let stand 15 min before cutting into squares to serve.

1101

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 1/3 c. unbleached all-purpose flour, 3/4 c. yellow cornmeal, 1/4 c. light brown sugar, 2 tsp baking pwdr, and more.

Yes, Blueberry Cornbread Recipe 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.

Blueberry Cornbread Recipe

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