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10 INGREDIENTS8 STEPS1HR 15MIN

Skillet Cornbread with Blueberries

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Jessica Gavin

I'm Jessica Gavin, a certified culinary scientist and I like to make simple family friendly recipes while sharing knowledge of food science.
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Cast iron skillet cornbread with blueberries and baked until golden brown. Whole wheat quick bread cooks in a pan for crisp edges, but with a moist cake center.
1HR 15MIN
Total Time

Jessica Gavin

I'm Jessica Gavin, a certified culinary scientist and I like to make simple family friendly recipes while sharing knowledge of food science.
GO TO BLOG

Ingredients

US / METRIC
Servings:
8
Serves 8
1 1/4 cups
Cornmeal
3/4 cup
White Whole Wheat Flour
or All-Purpose Flour
1/2 Tbsp
Baking Powder
1/2 tsp
Baking Soda
1 1/3 cups
1/4 cup
or Granulated Sugar
1/2 cup

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Nutrition Per Serving

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CALORIES
288
FAT
14.0 g
PROTEIN
6.3 g
CARBS
35.8 g

Cooking Instructions

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Nutrition Per Serving
Calories
288
% Daily Value*
Fat
14.0 g
18%
Saturated Fat
8.0 g
40%
Trans Fat
0.0 g
--
Cholesterol
79.6 mg
27%
Carbohydrates
35.8 g
13%
Fiber
3.4 g
12%
Sugars
13.2 g
--
Protein
6.3 g
13%
Sodium
546.9 mg
24%
Vitamin D
0.2 µg
1%
Calcium
104.6 mg
8%
Iron
1.2 mg
7%
Potassium
77.1 mg
2%
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