Blueberry Cornbread Recipe
Simple Blueberry Cornbread made with a cornbread & yellow cake mix, eggs, milk & oil! Bright, fresh blueberries add a special pop of flavor to this easy, sweet cornbread recipe.
Servings: 9 servings
Calories: 280kcal
Ingredients
- 8.5 oz cornbread mix
- 9 oz yellow cake mix 1 rounded cup
- 2 eggs
- ½ cup milk
- ⅓ cup water
- 2 TBSP vegetable oil
- 2 cups blueberries fresh or frozen, rinsed
Instructions
- Preheat oven to 375°F. Spray an 8" or 9" square baking dish with non stick spray and set aside.
- In a large bowl, whisk together the dry corn bread and cake mixes. In another bowl, combine the eggs, milk, water and oil. Stir gently into dry ingredients, just until moistened. Gently fold in 1 ½ cups of blueberries.
- Transfer batter to prepared pan. Top with remaining blueberries. Bake at 375° for 27-32 minutes or until a toothpick comes out clean. Serve warm with butter and honey. Enjoy!
Notes
Store leftover cornbread wrapped in an airtight container at room temperature and it will stay fresh for up to 3-5 days.
For longer storage, freeze for 1 to 2 months. Wrap tightly in plastic wrap, then store in an airtight container or ziplocked bag.
Nutrition
Calories: 280kcal | Carbohydrates: 47g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 445mg | Potassium: 105mg | Fiber: 3g | Sugar: 22g | Vitamin A: 129IU | Vitamin C: 3mg | Calcium: 101mg | Iron: 2mg