Blueberry Cornbread

Blueberries add sweetness to this basic cornbread recipe, but check out the notes for other ways to change up the flavor!

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Serves12 (1 square)
SWAP ScoreWhat's this?

Ingredients

Directions

  1. Heat oven to 425 degrees. Grease 8- or 9-inch square pan.
  2. Measure cornmeal, flour, sugar, and baking powder into a large mixing bowl. Stir to combine ingredients.
  3. Crack egg into a small bowl and beat with a fork to combine white and yolk.
  4. Add egg, oil, and milk to flour mixture. Mix until ingredients are well blended. Fold in blueberries.
  5. Pour batter into prepared pan.
  6. Bake 20 to 25 minutes, until firm to touch or wooden pick inserted in the center comes out clean.

Recipe Tips

Instead of blueberries, try adding:

Buttermilk Corn Bread. Use only 2 teaspoons baking powder and add 1/4 teaspoon baking soda. Substitute 1 cup buttermilk for milk.

Whole Wheat Corn Bread. Use 1/2 cup all purpose flour and 1/2 cup whole wheat flour.

Corny Corn Bread. Add 1 cup kernels (fresh, frozen, or canned, well drained) with the milk.

Cheesy Corn Bread. Add 1/2 cup shredded cheddar cheese with the milk.

Chili Cheese Corn Bread. Add 1/2 teaspoon chili powder to the flour mixture. Drain one 4-ounce can chopped green chilies. Add chilies and 1/4 cup shredded cheese with the milk.

Corn Bread Muffins. Pour batter into prepared muffin cups. Bake 20 minutes at 400 degrees.

Nutrition Facts
Blueberry Cornbread
Amount Per Serving
Calories 138 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 1g 5%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 1g
Cholesterol 17mg 6%
Sodium 141mg 6%
Potassium 77mg 2%
Total Carbohydrates 19g 6%
Dietary Fiber 1g 4%
Sugars 3g
Protein 3g 6%
Vitamin A 2%
Vitamin C 0%
Vitamin D0%
Calcium 8%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.

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