Blueberry Corn Bread
Yield
6 servingsPrep
20 minCook
25 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
sifted |
|
| ¾ | cup |
cornmeal
|
|
| 3 | tablespoons |
sugar
|
|
| 1 | teaspoon |
baking powder
|
|
| ¾ | teaspoon |
salt
|
|
| 1 | cup |
blueberries
fresh or frozen |
|
| 1 | each |
eggs
|
|
| ⅔ | cup |
milk
lowfat |
|
| ⅓ | cup |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
sifted |
|
| 177 | ml |
cornmeal
|
|
| 45 | ml |
sugar
|
|
| 5 | ml |
baking powder
|
|
| 3.8 | ml |
salt
|
|
| 237 | ml |
blueberries
fresh or frozen |
|
| 1 | each |
eggs
|
|
| 158 | ml |
milk
lowfat |
|
| 79 | ml |
vegetable oil
|
|
Directions
Grease or spray 8x8-in. baking pan. Preheat oven to 425℉ (220℃).
In bowl mix flour, cornmeal, sugar, baking powder and salt.
Stir in blueberries.
In small bowl beat egg; add milk and oil, mix.
Pour all at once into flour mixture.
Stir just until dry ingredients are evently moistened.
Pour batter into baking pan.
Bake 25 minutes or until golden.
