Blueberry Cornbread

Contributed by psmith (Grand Forks, ND)


  • nonstick cooking spray
  • 1/2 cup flour
  • 1 1/2 cups cornmeal
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 tablespoon baking powder
  • 3 large eggs
  • 1 1/4 cups low-fat milk,
  • 8 tablespoons (one stick) unsalted butter, melted
  • 1/2 cup fresh blueberries


  1. Preheat the oven to 400°F. Coat a 9” x 9” pan with nonstick spray.
  2. Sift the flour, cornmeal, salt, sugar and baking powder together in a mixing bowl.
  3. Stir in the eggs, milk and butter with a wooden spoon until the dry ingredients are just moistened. Do not overmix.
  4. Gently fold in the blueberries.
  5. Pour into the pan and bake until golden brown around the edges, about 15 minutes. Serve immediately.

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