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Servings:

Blueberry Cornbread

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.

Total Time

45min

5.0

1 Rating

Author: Scarlett Wang at SideChef

Servings:

Ingredients

•

1 cup

All-Purpose Flour

•

1 cup

Cornmeal

•

1 cup

Fresh Blueberries

or Frozen Blueberries

•

1 cup

Greek Yogurt

•

1/3 cup

Granulated Sugar

•

1/2 cup

Milk

•

1/3 cup

Butter , melted

•

2 tsp

Baking Powder

•

1 tsp

Baking Soda

•

as needed

Salt

•

Eggs , beaten, room temperature

•

Lemon , zested

•

as needed

Non-Stick Baking Spray

Cooking Instructions

Preheat the oven to 400 degrees F (200 degrees C). Grease the skillet with Non-Stick Baking Spray (as needed) .

In a large mixing bowl, add All-Purpose Flour (1 cup) , Cornmeal (1 cup) , Baking Powder (2 tsp) , Baking Soda (1 tsp) , and Salt (as needed) , then whisk to combine.

In another bowl, whisk together Greek Yogurt (1 cup) , Milk (1/2 cup) , Granulated Sugar (1/3 cup) , Lemon (1) , Eggs (2) , and Butter (1/3 cup) .

Use a spatula to fold in the wet mixture to the dry ingredients until just combined.

Fold in the Fresh Blueberries (1 cup) .

Pour the batter into the skillet and smooth the top. Bake for 20-25 minutes or until the cornbread is golden brown.

Remove from the oven and let it cool at least 15 minutes before serving

Slice and serve with butter.

Author's Notes

Makes 8-10 servings.

Nutrition Per Serving

CALORIES

284

FAT

11.9 g

PROTEIN

8.0 g

CARBS

37.2 g