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Blueberry Cornbread
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Description
A moist and delicious cornbread that is also healthy for you. Can substitute other fruit, such as cranberries.
Ingredients
- 1 cup Flour
- 1 cup Cornmeal
- 3 Tablespoons Baking Powder
- ¼ cups Sugar
- 2 whole Eggs
- 1 cup Buttermilk
- 4 Tablespoons Butter, Melted And Cooled
- 1 Tablespoon Lemon Zest
- 2 cups Blueberries
Preparation
1. Preheat oven to 350°.
2. Sift together flour, cornmeal, and baking powder into a large bowl.
3. Stir in sugar. Make a well in the center of the mixture.
4. In a small bowl, whisk together eggs, buttermilk, butter, and lemon zest.
5. Add wet ingredients to dry and stir until just combined.
6. Gently fold in blueberries.
7. Pour batter into greased loaf pan.
8. Bake for 35-40 minutes.
9. Leave in loaf pan and cool on rack for 5 minutes. Turn bread onto rack to cool.
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5 Comments
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kristi1223 on 8.4.2009
This looks awesome can’t wait to try it!
smokinjbc on 8.2.2009
I thought this recipe was really delicious and beautiful on the plate! I did increase the sugar to 1/2 cup as someone else suggested, and it was just right. I didn’t have a problem with it cooking through, after 40 minutes it was done.
bjdfh on 8.1.2009
This recipe makes my mouth water…it looks yummy…I will try it soon.
foodobsessed on 7.30.2009
I was a little disapointed but would try it again and double the sugar. It also needs more cooking time or the middle isn’t done.
adawndria on 7.28.2009
This is yummy! The top crusted over and browned way before the interior was baked through, but it just added more crunch!