Blueberry Cornbread

Dancer^'s Note:

This turned out great, going to make into muffins next time

• Total Time: 40 mins
• Prep Time: 15 mins
• Cook Time: 25 mins

Ingredients:

Servings: 8

• 1 cup cornmeal
• 1 ½ cups sifted flour
• ¼ cup sugar
• 2 teaspoons baking powder
• 1 ½ cups milk or 1 ½ cups non-dairy coffee creamer
• 2 beaten eggs
• ¼ cup melted butter or ¼ cup margarine
• 1 cup blueberries

Directions:

1. Preheat oven to 350 degrees.
2. Grease a 9 X 9 pan.
3. In a large bowl combine the corn meal, flour, sugar and baking powder.
4. Mix to combine and then add the milk, eggs and melted butter and mix well taking care not to over mix.
5. Gently fold in the blueberries.
6. Pour the batter into the prepared pan and bake for 20 to 25 minutes.
7. You can, if you prefer, make this recipe as muffins.

Reviews

[Oolala]

I was about to post a similar recipe but no need to now! My recipe says to serve with honey butter (2 tsp. melted butter with 1/4 cup honey)! Thanks for posting.

[Baby Kato]

Delicious cornbread Dancer. What a lovely treat this was. I made it in little cake molds, they turned out beautifully, and looked so pretty. The taste and texture of this cornbread is wonderful. It is a semi sweet, dense bread with excellant flavor and is good served warm or cold. Thanks so much for sharing. i will be making this again and again.