CORNBREAD WITH BLUEBERRIES RECIPES
BLUEBERRY CORNBREAD RECIPE: HOW TO MAKE IT
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
Provided by Taste of Home
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 9 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Grease an 8-in. square baking pan., 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., 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 : Calories 264 calories, FatContent 10g fat (1g saturated fat), CholesterolContent 41mg cholesterol, SodiumContent 325mg sodium, CarbohydrateContent 38g carbohydrate (14g sugars, FiberContent 1g fiber), ProteinContent 5g protein.
BLUEBERRY CORNBREAD IN A SKILLET RECIPE | ALLRECIPES
Sweet blueberries and savory corn are the perfect combination in this easy skillet cornbread that's perfect for breakfast, lunch, or dinner.
Provided by Jenine
Categories Bread Quick Bread Recipes Cornbread Recipes
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 1 9-inch skillet bread
Number Of Ingredients 12
Steps:
- Pour vegetable oil into a 9-inch cast iron skillet and place skillet in the center of the oven. Preheat oven to 400 degrees F (200 degrees C).
- While the oven is preheating, place corn in a microwave-safe bowl. Cover and microwave on high for 2 1/2 minutes, stirring halfway through. Place corn in a colander to drain any excess liquid, then transfer to a medium bowl. Add blueberries and 2 tablespoons flour and toss to combine; set aside.
- Combine cornmeal, 1 cup flour, sugar, baking powder, and salt in a large bowl.
- Whisk buttermilk, melted butter, and eggs together in a small bowl. Pour into the cornmeal-flour mixture and mix to combine. Gently fold in the reserved blueberry-corn mixture.
- Remove skillet from the oven and brush the oil onto the bottom and sides until coated. Pour batter into the hot skillet and level the top with a spatula.
- Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Serve warm.
Nutrition Facts : Calories 305.3 calories, CarbohydrateContent 38.7 g, CholesterolContent 62.5 mg, FatContent 14.8 g, FiberContent 1.7 g, ProteinContent 5.1 g, SaturatedFatContent 7.6 g, SodiumContent 371.7 mg, SugarContent 13.5 g
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