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Blueberry Cornbread

Western.Chefs's picture
Ingredients
  All-purpose flour 1 Cup (16 tbs), sifted
  Sugar 1⁄4 Cup (4 tbs)
  Baking powder 3 Teaspoon
  Salt 1⁄2 Teaspoon
  Yellow cornmeal 1 Cup (16 tbs)
  Egg 1 , beaten
  Butter/Margarine 1⁄2 Cup (8 tbs), melted (1 Stick)
  Milk 1 Cup (16 tbs)
  Blueberries 3⁄4 Cup (12 tbs), washed and drained
Directions

GETTING READY
1) Preheat oven to 375F.
2) Lightly grease an 8-by-8-by-2-inch baking pan.

MAKING
3) In a bowl, sift together flour, sugar, baking powder and salt.
4) Put in the cornmeal, mixing well and set aside.
5) In another bowl, beat together egg, butter and milk, until well combined.
6) Add flour mixture, stirring only until moistened.
7) Transfer the batter into the baking pan and dredge the blueberries on top.
8) Bake in the oven for 20 to 25 minutes, or until golden-brown.

SERVING
9) Cut the cornbread and serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Ingredient: 
Blueberry
Interest: 
Everyday, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
25 Minutes
Ready In: 
0 Minutes
Servings: 
6

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