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Blueberry Cornbread

 

.
22

Yield

9

servings

Prep

8

min

Cook

20

min

Ready

40

min

Trans-fat Free
 

Ingredients

2 large eggs
1 cup buttermilk
cup all-purpose flour
pound butter
melted, 1/4 cup
cup cornmeal
yellow
cup masa flour
dehydrated
*
¼ cup sugar
½ teaspoon salt
1 ½ teaspoons baking powder
1 cup blueberries
rinsed, fresh

Directions

In a bowl, beat eggs, buttermilk, and butter to blend.

In another bowl, mix flour, cornmeal, masa, sugar, baking powder, and salt.

Stir flour mixture into egg mixture just until evenly moistened.

Gently stir in berries. Spread level in a buttered 8-inch square pan.

Bake in a 375° oven until a wooden skewer inserted into the center comes out clean, 20 to 25 minutes.

Let cool 10 minutes, then cut into 9 squares.

Nutritional analysis per piece.

 

* not incl. in nutrient facts

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Comments


Dallas, United States
 over 8 years ago

How much sugar? The recipe doesn't list sugar as an ingredient but the directions tell us to mix it in.

zhangbo
Toronto
 over 8 years ago

The recipe has been updated, thanks for helping finding the problems of recipes.

Nutrition Facts

Serving Size 86g (3.0 oz)
Amount per Serving
Calories 16937% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 62mg 21%
Sodium 215mg 9%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 5%
Sugars g
Protein 8g
Vitamin A 5% Vitamin C 3%
Calcium 6% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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