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Blueberry Cornbread Recipe

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This recipe for Blueberry Cornbread is from Del Webb Cane Bay, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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 lightly beaten eggs
1/3 cup canola oil or any vegetable oil
4 tablespoons melted butter
1 cup fresh blueberries
Directions:
Directions:
Preheat oven to 350 °F. 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 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.
Personal Notes:
Personal Notes:
I first had this at a restaurant in NYC (Chez Josephine) The restaurant is run by the son of the famous Josephine Baker. The food was fantastic. This is the original recipe but when I made it the 2nd time I reduced the amount of sugar to ½ cup and it was more to my liking. Be sure to fold the berries into the batter gently so that they will remain whole as some will pop open during baking. Serve warm with butter.

Bon appetite!

 

 

 

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