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SideChef
Recipes
Breakfast
Blueberry Cornbread

13 INGREDIENTS • 8 STEPS • 45MINS

Blueberry Cornbread

Recipe

5.0

1 rating
Blueberry Cornbread, what an awesome combination! This homemade cornbread gets elevated with juicy plump blueberries that result in a moist interior. Using a skillet, you can have crispy edges that give this cornbread an added texture. Quick and easy to make, this new favorite is a perfect morning snack or dessert.
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Blueberry Cornbread, what an awesome combination! This homemade cornbread gets elevated with juicy plump blueberries that result in a moist interior. Using a skillet, you can have crispy edges that give this cornbread an added texture. Quick and easy to make, this new favorite is a perfect morning snack or dessert.
author_avatar
Scarlett Wang at SideChef
Hi, I'm Scarlett! I'm a recipe developer at SideChef with love for traditional and fusion foods.
https://www.sidechef.com/

45MINS

Total Time

$1.04

Cost Per Serving

Ingredients

Servings
8
us / metric
All-Purpose Flour
1 cup
All-Purpose Flour
Cornmeal
1 cup
Cornmeal
Fresh Blueberry
1 cup
Fresh Blueberry
or Frozen Blueberries
Greek Yogurt
1 cup
Greek Yogurt
Granulated Sugar
1/3 cup
Granulated Sugar
Milk
1/2 cup
Milk
Butter
1/3 cup
Butter, melted
plus more for serving
Baking Powder
2 tsp
Baking Powder
Baking Soda
1 tsp
Baking Soda
Salt
1/2 tsp
Salt
Egg
2

Sponsored

Eggland's Best Classic Eggs, beaten, room temperature
Lemon
1
Lemon, zested
Non-Stick Baking Spray
as needed
Non-Stick Baking Spray

Nutrition Per Serving

VIEW ALL
Calories
284
Fat
11.9 g
Protein
8.0 g
Carbs
37.2 g
Love This Recipe?
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Blueberry Cornbread
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author_avatar
Scarlett Wang at SideChef
Hi, I'm Scarlett! I'm a recipe developer at SideChef with love for traditional and fusion foods.
https://www.sidechef.com/

Author's Notes

Makes 8-10 servings.

Cooking Instructions

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step 1
Preheat the oven to 400 degrees F (200 degrees C). Grease the skillet with Non-Stick Baking Spray (as needed).
step 1 Preheat the oven to 400 degrees F (200 degrees C). Grease the skillet with Non-Stick Baking Spray (as needed).
step 2
In a large mixing bowl, add All-Purpose Flour (1 cup), Cornmeal (1 cup), Baking Powder (2 tsp), Baking Soda (1 tsp), and Salt (1/2 tsp), then whisk to combine.
step 2 In a large mixing bowl, add All-Purpose Flour (1 cup), Cornmeal (1 cup), Baking Powder (2 tsp), Baking Soda (1 tsp), and Salt (1/2 tsp), then whisk to combine.
step 3
In another bowl, whisk together Greek Yogurt (1 cup), Milk (1/2 cup), Granulated Sugar (1/3 cup), Lemon (1), Eggland's Best Classic Eggs (2), and Butter (1/3 cup).
step 3 In another bowl, whisk together Greek Yogurt (1 cup), Milk (1/2 cup), Granulated Sugar (1/3 cup), Lemon (1), Eggland's Best Classic Eggs (2), and Butter (1/3 cup).
step 4
Use a spatula to fold in the wet mixture to the dry ingredients until just combined.
step 4 Use a spatula to fold in the wet mixture to the dry ingredients until just combined.
step 5
Fold in the Fresh Blueberry (1 cup).
step 5 Fold in the Fresh Blueberry (1 cup).
step 6
Pour the batter into the skillet and smooth the top. Bake for 20-25 minutes or until the cornbread is golden brown.
step 6 Pour the batter into the skillet and smooth the top. Bake for 20-25 minutes or until the cornbread is golden brown.
step 7
Remove from the oven and let it cool at least 15 minutes before serving
step 7 Remove from the oven and let it cool at least 15 minutes before serving
step 8
Slice and serve with butter.
step 8 Slice and serve with butter.

Tags

Breakfast
American
Brunch
Comfort Food
Bread
Snack
Shellfish-Free
Kid-Friendly
Dessert
Vegetarian
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