Blueberry Cornbread

Name: Blueberry Cornbread
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 9 servings
Ingredients: 1-1/2 cups all-purpose flour; 1/2 cup sugar; 1/2 cup yellow cornmeal; 1 tablespoon baking powder; 1/2 teaspoon salt; 2 large eggs, room temperature; 1-1/4 cups soy or 2% milk; 1/3 cup canola oil; 1 cup fresh or frozen blueberries

Total Time Prep: 10 min. Bake: 30 min.

Yield 9 servings

Test Kitchen Approved

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

Ingredients

1-1/2 cups all-purpose flour
1/2 cup sugar
1/2 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs, room temperature
1-1/4 cups soy or 2% milk
1/3 cup canola oil
1 cup fresh or frozen blueberries

Directions

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

1 piece: 264 calories, 10g fat (1g saturated fat), 41mg cholesterol, 325mg sodium, 38g carbohydrate (14g sugars, 1g fiber), 5g protein.

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

Recipe Creator