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    You are in: Home / Recipes / Blueberry Breakfast Cornbread (Cook's Illustrated) Recipe
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    Blueberry Breakfast Cornbread (Cook's Illustrated)

    Average Rating:

    2 Total Reviews

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    • on December 27, 2011

      Yum yum yum! This was delicious and passed the all-important kid test. I couldn't bring myself to use an entire stick of butter so I halved it and substituted yogurt (I had fat free Greek yogurt). I also used a little less sugar and maple syrup, and used white whole wheat flour. It came out moist and delicious. The entire family loved it.

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    • on August 09, 2009

      This is really, really good & easy. I needed to use up some buttermilk and fresh blueberries and this was the perfect recipe. No mixer needed. I also used Bob's Red Mill 100% Whole Grain medium grind cornmeal. I like a more dense cornmeal -- it was delicious. A plus is also having whole corn kernels. At first, I was a little skeptical but my family loves, loves, loves anything with corn. Plus blueberries. This one's definitely a winner!

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    Nutritional Facts for Blueberry Breakfast Cornbread (Cook's Illustrated)

    Serving Size: 1 (72 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 185.8
     
    Calories from Fat 63
    33%
    Total Fat 7.0 g
    10%
    Saturated Fat 3.9 g
    19%
    Cholesterol 38.9 mg
    12%
    Sodium 164.4 mg
    6%
    Total Carbohydrate 28.3 g
    9%
    Dietary Fiber 1.4 g
    5%
    Sugars 9.4 g
    37%
    Protein 3.6 g
    7%

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