Sweet Blueberry Cornbread Food
BLUEBERRY CORNBREAD
My husband is a fourth-grade teacher, and he incorporates monthly baking projects into the curriculum. His recipe for blueberry cornbread is a class favorite. -Jennifer Martin, Martinez, California
Provided by Taste of Home
Time 40m
Yield 9 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Grease an 8-in. square baking pan., Whisk together first 5 ingredients. In another bowl, whisk together eggs, milk and oil; add to dry ingredients, stirring just until moistened. Fold in blueberries. Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool on a wire rack. Serve warm or at room temperature.
Nutrition Facts : Calories 264 calories, Fat 10g fat (1g saturated fat), Cholesterol 41mg cholesterol, Sodium 325mg sodium, Carbohydrate 38g carbohydrate (14g sugars, Fiber 1g fiber), Protein 5g protein.
BLUEBERRY CORNBREAD
Homemade cornbread with delicious blueberries in it. An awesome combination! You can use fresh or frozen blueberries.
Provided by matt151617
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch square baking dish.
- Mix cornmeal, flour, sugar, baking powder, and salt in a bowl. Beat eggs, milk, and oil together in a separate large bowl. Add cornmeal mixture to the egg mixture; mix until just combined. Fold blueberries into the batter; pour into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
Nutrition Facts : Calories 453.4 calories, Carbohydrate 59.8 g, Cholesterol 64.2 mg, Fat 21.3 g, Fiber 2.6 g, Protein 7.2 g, SaturatedFat 3.3 g, Sodium 668.3 mg, Sugar 23.3 g
BLUEBERRY CORNBREAD PUDDING
Wonderful bread pudding recipe for breakfast or anytime really. Great use for left over cornbread. The bread is not too sweet and lends itself nicely to the buttery maple syrup topping. It's best if it is served warm.
Provided by Pattihouse
Categories Breads
Time 1h10m
Yield 1 bread, 9 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Grease and flour an 8x8 baking pan. I use Baker's Joy spray.
- Crumble 4 cups of leftover cornbread into a large bowl.
- In another medium size bowl whisk eggs.
- Add cream, vanilla and sugar to eggs.
- Whisk until well blended.
- Pour the egg mixture into the bowl containing the crumbled cornbread.
- Stir together until well blended,.
- Gently stir in blueberries.
- Let sit for about 5 minutes.
- Pour into 8x8 pan.
- Bake at 375 degrees for about an hour or until golden brown.
- When it is done, a knife inserted in the center comes out clean.
- Serve warm, drizzled with buttery maple syrup.
- Buttery Maple Syrup:.
- In a small saucepan gently warm syrup with butter just until butter is melted (Do NOT boil). Drizzle over warm bread.
- **This bread is only slightly sweet due to the maple syrup topping. If you don't want to use the syrup topping you can increase the amount of sugar to your liking.
- **This recipe is best made with fresh berries. However, if you are using frozen berries please add them to the mixture frozen and not thawed. This keeps the juice "inside" the berries and keeps the bread mixture from turning blue.
Nutrition Facts : Calories 469.2, Fat 32, SaturatedFat 19.4, Cholesterol 182.2, Sodium 149.9, Carbohydrate 42.2, Fiber 0.8, Sugar 36.8, Protein 4.3
SWEET BLUEBERRY CORNBREAD
Make and share this Sweet Blueberry Cornbread recipe from Food.com.
Provided by scarley
Categories < 60 Mins
Time 50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Spray an 8� square baking pan with non stick baking spray and set aside.
- In a medium mixing bowl, whisk together flour, sugar, corn meal, baking powder and salt. In a separate large mixing bowl, whisk together milk, eggs, oil and butter. Add to flour mixture to wet mixture and stir just until blended. Gently fold in blueberries.
- Pour into prepared baking pan. Bake for 35 minutes or until wooden pick comes out clean. Serve warm with butter.
Nutrition Facts : Calories 362.6, Fat 18, SaturatedFat 5.6, Cholesterol 73.5, Sodium 361.9, Carbohydrate 45.3, Fiber 1.6, Sugar 18.7, Protein 6.1
BLUEBERRY CORNBREAD
Make and share this Blueberry Cornbread recipe from Food.com.
Provided by Dancer
Categories Quick Breads
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Grease a 9 X 9 pan.
- In a large bowl combine the corn meal, flour, sugar and baking powder.
- Mix to combine and then add the milk, eggs and melted butter and mix well taking care not to over mix.
- Gently fold in the blueberries.
- Pour the batter into the prepared pan and bake for 20 to 25 minutes.
- You can, if you prefer, make this recipe as muffins.
Nutrition Facts : Calories 274.1, Fat 9.5, SaturatedFat 5.2, Cholesterol 74.5, Sodium 177.5, Carbohydrate 41, Fiber 2.2, Sugar 8.3, Protein 6.9
BLUEBERRY CORNBREAD IN A SKILLET
Sweet blueberries and savory corn are the perfect combination in this easy skillet cornbread that's perfect for breakfast, lunch, or dinner.
Provided by Jenine
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 50m
Yield 10
Number Of Ingredients 12
Steps:
- Pour vegetable oil into a 9-inch cast iron skillet and place skillet in the center of the oven. Preheat oven to 400 degrees F (200 degrees C).
- While the oven is preheating, place corn in a microwave-safe bowl. Cover and microwave on high for 2 1/2 minutes, stirring halfway through. Place corn in a colander to drain any excess liquid, then transfer to a medium bowl. Add blueberries and 2 tablespoons flour and toss to combine; set aside.
- Combine cornmeal, 1 cup flour, sugar, baking powder, and salt in a large bowl.
- Whisk buttermilk, melted butter, and eggs together in a small bowl. Pour into the cornmeal-flour mixture and mix to combine. Gently fold in the reserved blueberry-corn mixture.
- Remove skillet from the oven and brush the oil onto the bottom and sides until coated. Pour batter into the hot skillet and level the top with a spatula.
- Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Serve warm.
Nutrition Facts : Calories 305.3 calories, Carbohydrate 38.7 g, Cholesterol 62.5 mg, Fat 14.8 g, Fiber 1.7 g, Protein 5.1 g, SaturatedFat 7.6 g, Sodium 371.7 mg, Sugar 13.5 g
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