Taste of Home
Blueberry Cornbread
TOTAL TIME: Prep: 10 min. Bake: 30 min.
YIELD: 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
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.
© 2024 RDA Enthusiast Brands, LLC