Blueberry Cornbread

Homemade cornbread with delicious blueberries in it. An awesome combination! You can use fresh or frozen blueberries.

Step: 1

Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch square baking dish.

Step: 2

Mix cornmeal, flour, sugar, baking powder, and salt in a bowl. Beat eggs, milk, and oil together in a separate large bowl. Add cornmeal mixture to the egg mixture; mix until just combined. Fold blueberries into the batter; pour into the prepared baking dish.

Step: 3

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.

Per Serving: 453 calories; protein 7.2g; carbohydrates 59.8g; fat 21.3g; cholesterol 64.2mg; sodium 668.3mg.

The quality of the flour can make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal dough , which doesn’t always getting bigger as well as clear bread.

To made this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.

A dough’s first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then finish it off the next day.