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Blueberry Cornbread

Total Time

Prep: 10 min. Bake: 30 min.

Makes

9 servings

My husband is a fourth-grade teacher, and he incorporates monthly baking projects into the curriculum. His recipe for blueberry cornbread is a class favorite. —Jennifer Martin, Martinez, California
Blueberry Cornbread Recipe photo by Taste of Home

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup yellow cornmeal
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs, room temperature
  • 1-1/4 cups soy or 2% milk
  • 1/3 cup canola oil
  • 1 cup fresh or frozen blueberries

Directions

  1. Preheat oven to 350°. Grease an 8-in. square baking pan.
  2. Whisk together first 5 ingredients. In another bowl, whisk together eggs, milk and oil; add to dry ingredients, stirring just until moistened. Fold in blueberries. Transfer to prepared pan.
  3. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool on a wire rack. Serve warm or at room temperature.

Nutrition Facts

1 piece: 264 calories, 10g fat (1g saturated fat), 41mg cholesterol, 325mg sodium, 38g carbohydrate (14g sugars, 1g fiber), 5g protein.

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