Sweet Blueberry Cornbread Recipe

Name: Sweet Blueberry Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups all-purpose flour; ⅔ cup sugar; ½ cup cornmeal; 1 tablespoon baking powder; ½ teaspoon salt; 1 ¼ cups milk; 2 large eggs, lightly beaten; ⅓ cup canola oil; 4 tablespoons butter, melted; 1 cup fresh blueberries (or frozen)

Servings: persons

1 ½ cups all-purpose flour
⅔ cup sugar
½ cup cornmeal
1 tablespoon baking powder
½ teaspoon salt
1 ¼ cups milk
2 large eggs, lightly beaten
⅓ cup canola oil
4 tablespoons butter, melted
1 cup fresh blueberries (or frozen)

1
Preheat oven to 350AF.
2
Spray an 8a square baking pan with non stick baking spray and set aside.
3
In a medium mixing bowl, whisk together flour, sugar, corn meal, baking powder and salt.
4
In a separate large mixing bowl, whisk together milk, eggs, oil and butter.
5
Add to flour mixture to wet mixture and stir just until blended.
6
Gently fold in blueberries.
7
Pour into prepared baking pan.
8
Bake for 35 minutes or until wooden pick comes out clean.
9
Serve warm with butter.

739

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 ½ cups all-purpose flour, ⅔ cup sugar, ½ cup cornmeal, 1 tablespoon baking powder, and more.

Yes, Sweet Blueberry 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.

Sweet Blueberry Cornbread

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