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Blueberry Buttermilk Cornbread
Blueberry Buttermilk Cornbread recipe is full of fresh sweet blueberries, It's a classic buttermilk cornbread kicked up and makes a great side dish, breakfast or dessert.
Course
bread, Side Dish
Cuisine
American/Southern
Keyword
Blueberries, cornbread
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
8
servings
Calories
223
kcal
Author
Paula
Ingredients
1
cup
cornmeal
1
cup
all-purpose flour
1/3
cup
brown sugar
3
teaspoon
baking powder
1
teaspoon
salt
2
large
eggs
2/3
cup
buttermilk
2
cup
blueberries
3
tablespoon
vegetable oil for pan
Instructions
Preheat oven to 450 degrees F
Spread 3 tablespoon vegetable oil in 9x9 inch pan or 9 inch round cast iron skillet.
Mix cornmeal, flour, sugar, baking powder and salt.
Beat eggs and buttermilk.
Add egg mixture to flour mixture and mix until just combined.
Fold in blueberries until just combined. Try not to over mix.
Bake at 450 for 20 to 25 or until brown.
Notes
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Nutrition
Calories:
223
kcal
|
Carbohydrates:
43
g
|
Protein:
6
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Cholesterol:
55
mg
|
Sodium:
337
mg
|
Potassium:
319
mg
|
Fiber:
3
g
|
Sugar:
14
g
|
Vitamin A:
130
IU
|
Vitamin C:
4
mg
|
Calcium:
108
mg
|
Iron:
2
mg