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Blueberry Cornbread

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Blueberry Cornbread is a delightful twist on classic cornbread, combining sweet and tart blueberries for a delicious breakfast treat or snack.

Ingredients

Scale
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • 1/3 cup sugar
  • 1/2 tsp salt
  • 2 large eggs
  • 1 cup milk
  • 1/3 cup melted butter
  • 1 cup fresh blueberries (or frozen)

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, mix together cornmeal, flour, baking powder, sugar, and salt.
  3. In another bowl, scramble the eggs, then mix in milk and melted butter.
  4. Combine the wet and dry ingredients, stirring just until no flour streaks remain.
  5. Gently fold in the blueberries.
  6. Pour the mixture into a greased baking pan.
  7. Bake for 20-25 minutes until the top is golden and a toothpick inserted comes out clean.
  8. Allow to cool slightly before serving.

Notes

For the best texture, avoid overmixing after adding blueberries. Use fresh blueberries for best results, or coat frozen blueberries in flour to prevent sinking.

Nutrition

Find it online: https://www.helthrecipe.com/blueberry-cornbread/