Blueberry Cornbread Recipe
EASY Blueberry Cornbread - this cornbread recipe starts with a doctored mix. The blueberries and some added sugar make this the PERFECT breakfast or dessert recipe.
Servings: 12 servings
Calories: 270kcal
Cost: $7
Ingredients
- 1 15 ounce box Krusteaz Cornbread Mix (see note)
- ¼ cup (50g) packed brown sugar
- ⅔ cup (158ml) milk
- ⅓ cup (79ml) vegetable oil
- 1 large egg
- 6 ounces fresh blueberries
Instructions
- Preheat oven to 375°F. Spray an 8-inch square baking pan with nonstick cooking spray.
- Whisk cornbread mix and brown sugar in a large bowl. Mix in milk, oil, and egg. Fold in blueberries.
- Pour into prepared pan. Bake 25-30 minutes or until a toothpick comes out clean from the center of the cornbread.
- 12 standard size muffins: Bake approximately 14-16 minutes, or until a toothpick comes out clean.
- 8-inch Cast iron skillet: Bake at 400°F for about 20-25 minutes.
Video
Notes
- If using frozen berries, be sure to thaw and drain them well.
- If using canned berries, drain very well.
- If you're not using Krusteaz cornbread mix, use any brand you like, but make them as directed, adding the 1/4 cup brown sugar and 6 ounces blueberries (omit other ingredients and follow box directions).
Nutrition
Serving: 1/10th Blueberry Cornbread | Calories: 270kcal | Carbohydrates: 42g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 21mg | Sodium: 432mg | Fiber: 2g | Sugar: 20g