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Sweet Blueberry Cornbread Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
8 Servings
$ /Serving
Print
Easy Level
0 MIN Prep + Cook
8 Servings
$ /Serving

Sweet Blueberry Cornbread Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
8 Servings
$ /Serving

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2/3 cup sugar
  • 1/2 cup cornmeal
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups milk
  • 2 large eggs, lightly beaten
  • 1/3 cup canola oil
  • 4 tablespoons butter, melted
  • 1 cup fresh blueberries, (or fresh frozen blueberries)

Preparation

Preheat oven to 350°. Spray an 8" square baking pan with non-stick baking spray and set aside.

 

In a medium mixing bowl, whisk together flour, sugar, corn meal, baking powder and salt. In a separate large mixing bowl, whisk together milk, eggs, oil and butter. Add to flour mixture to wet mixture and stir just until blended. Gently fold in blueberries.

 

Pour into prepared baking pan. Bake for 35 minutes or until wooden pick comes out clean. Serve warm with butter.

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Preparation

Preheat oven to 350°. Spray an 8" square baking pan with non-stick baking spray and set aside.

 

In a medium mixing bowl, whisk together flour, sugar, corn meal, baking powder and salt. In a separate large mixing bowl, whisk together milk, eggs, oil and butter. Add to flour mixture to wet mixture and stir just until blended. Gently fold in blueberries.

 

Pour into prepared baking pan. Bake for 35 minutes or until wooden pick comes out clean. Serve warm with butter.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product