Blueberry-Studded Cornbread
Blueberry-Studded Cornbread offers a tender, moist crumb with pops of juicy berries that brighten each bite. Lightly sweet and perfectly balanced, it’s ideal for breakfast with coffee or as an afternoon snack. Serve warm to let the berries shine and the cornbread’s buttery richness come through.
- Prep15 mins
- Cook25 mins
- Serves6
- DifficultyEasy
- 1
Preheat the oven to 400 degrees F (200 degrees C). Grease a 9-inch square baking dish.
- 2
Whisk cornmeal, flour, sugar, baking powder, and salt together in a bowl.
- 3
Beat milk, oil, and eggs together in a separate large bowl; stir in the cornmeal mixture just until combined.
- 4
Fold in the blueberries, then pour the batter into the prepared baking dish.
- 5
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Calories 493.12 kcal High
- Protein 8.92 g Moderate
- Carbs 68.17 g Moderate
- Total Fat 21.87 g High
- Saturated Fat 3.43 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 78.82 mg High
- Sodium 68.41 mg Low Source
- Fiber 6.63 g Good Source
- Sugar 26.38 g High
- Added Sugar 0.0 g Low Source
- Calcium 52.35 mg Low Source
- Iron 2.26 mg Moderate
- Potassium 216.17 mg Low Source
- Vitamin A 36.87 mcg_rae Low Source
- Vitamin C 0.08 mg Low Source
- Vitamin D 0.9 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Milk 🥛
- Wheat 🌾
- Gluten
- Corn 🌽