Blueberry Cornbread
Ingredients
The batter
-
2
cups
yellow cornmeal
-
6
tablespoons
all-purpose flour
-
3
teaspoons
baking powder
-
½
teaspoon
salt
-
½
cup
sweetener or sugar
-
¼
cup
unsalted butter
-
2
large
eggs
-
1½
cups
buttermilk
-
1
cup
fresh blueberries
For greasing
-
2
tablespoons
unsalted butter
Instructions
- Preheat the oven to 400 degrees.
- In a mixing bowl, combine cornmeal, flour, baking powder, sweetener (or sugar), and salt.
- Add eggs, melted butter, and buttermilk to the dry ingredients and mix until just combined.
- Fold in the blueberries, reserving some for topping if desired.
- Heat a cast iron skillet on medium and melt the butter to grease it.
- Pour the batter into the hot skillet.
- Bake for 10 minutes, then add reserved blueberries on top.
- Continue baking for an additional 15 minutes or until a toothpick comes out clean.
- Allow the cornbread to cool for at least 20 minutes before slicing.
Nutrition Facts (estimated)
Servings
16 slices
Calories
148
Total fat
7g
Total carbohydrates
15g
Total protein
3g
Sodium
0mg
Cholesterol
0mg
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