This delicious, comforting side dish from Beth Kirby of Local Milk won’t be anything you can resist.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- ½ cup white sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs
- ⅔ cup milk
- ½ cup vegetable oil
- 2 cups blueberries
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch square baking dish.
- Mix cornmeal, flour, sugar, baking powder, and salt in a bowl. Beat eggs, milk, and oil together in a separate large bowl. Add cornmeal mixture to the egg mixture; mix until just combined. Fold blueberries into the batter; pour into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
Nutrition Facts
| Calories | 453 kcal |
| Carbohydrate | 60 g |
| Cholesterol | 64 mg |
| Dietary Fiber | 3 g |
| Protein | 7 g |
| Saturated Fat | 3 g |
| Sodium | 668 mg |
| Sugars | 23 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
I loved this recipe. We recently moved near a blueberry farm, so taking 2 cups of berries was a fantastic plus to me! I made these into muffins per another’s suggestion 375 for 20 minutes (may have taken 22 minutes in my oven). Next time I would spray the paper liners with Pam… probably due to my substitution of 2 Tbl oil and rest applesauce for the 1/2 cup oil. Also added a splash of vanilla. Loved this recipe. Thank you very much!
Made into muffins, substituted sugar for brown sugar and added 2 tsp of vanilla as suggested by contributor. Cooked for 25 min at 375 degrees. Very moist. Excellent recipe.
This BB cornbread recipe is very simple and delicious any time of the day. I have made it several times now and I did add a little honey to this last batch. Thank you
This was a simple, easy and very tasty cornbread recipe made amazing by adding the fresh blueberries! I will be making this again and again!
It’s just sooo good and easy. I did make a couple changes. I used whole wheat flour instead of regular flour, cut the salt to 1/2 tsp, and I used Stevia instead of sugar. I meant to add vanilla and I forgot, so I will do that next time. I used a 9×9 pan, and they came out awesome. Perfect texture, perfect sweetness. Definitely a keeper.
i used slightly less sugar, a pint of fresh blueberries. Hard to stop eating it….
I have made this many times. Its incredibly good. Not sure what size pan to use if doubled. I doubled it once , used a 9 x12 pan, and did not cook it not quite long enough. My guests ate the perimeter (wonderful) and I put the middle back in the oven, and all devoured the rest. My “flub” made a great conversation piece.
Could this be baked this as a loaf of bread? Just trying to figure out the timing and if it could come out okay. Thank you!
This is essentially the same basic recipe found on the back of the Indian Head Corn Meal package, with the added touch of blueberries. Very Nice.
We loved this. I used frozen blueberries so the batter had a blue swirl through-out it which I thought looked quite good. Also, I added a splash of vanilla.
Cornbread is always a little dry so I added a touch of honey and sweet treat in addition to apples (substituted 1c of blueberries for apples). Also added a little strudel on top
No changes, and would definitely make it again. Great idea!!
Excellent! Easy! So sweet and delish with my soup! Thank you for sharing !
The blueberry cornbread was delicious! I ate it warm and it was even better after it cooled and rested for a while. I did sprinkle the top with a little granulated sugar for added sweetness. I used frozen berries which extended the bake time a bit. My family loved it. Great recipe!
I’ve made this several times in the last 4 weeks. It’s been a hit. I have made some changes. Substituted, one for one, all purpose gluten free flour and buttermilk . All ingredients at room temperature. I’m about to try this with raspberrys..
After reading reviews I did use only 1/2 teaspoon salt. I also only used 1 cup blueberries and thought the amount of blueberries was just fine in the final product. I recommend the full 30 min cook time. I did 27 min and it was not fully cooked in the center.
The only change I made was to use 1/4 cup white and 1/4 cup brown sugar and a little vanilla. Like it alot, but should have used more sugar as the berries weren’t very sweet. I would have liked it to be just a little bit sweeter.
The easiest baking I’ve ever done! And everyone enjoyed it. It’s been requested for the Thanksgiving dinner. AWESOME!!!
I had some extra sour cream, so I increased the eggs to 3, decreased the oil to 1/4 cup and added a cup of sour cream. Cook an additional 5 minutes. Very tasty. Will definitely make this again.
Tastey, easy
Used only 1/4 cup of sugar as the blueberries where picked fresh and were sweet!