Breakfast Blueberry Cornbread

Name: Breakfast Blueberry Cornbread
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: Cooking spray; 1 cup cornmeal; 1 cup all-purpose flour; 1/4 cup granulated sugar; 1 teaspoon baking soda; 1 teaspoon kosher salt; 1 cup buttermilk; 4 tablespoons unsalted butter, melted and cooled; 2 large eggs; 1/3 c Frozen Blueberries; 1/3c Blackberry seedless jam

3 steps

Prep:5minCook:20min

Moist, Fluffy and so Delicious

Updated at: Thu, 17 Aug 2023 05:32:15 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories394.8 kcal (20%)

Total Fat12.2 g (17%)

Carbs62.3 g (24%)

Sugars20.5 g (23%)

Protein7.7 g (15%)

Sodium523.2 mg (26%)

Fiber1.9 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

cooking spray

1 cupcornmeal

1 cupall purpose flour

¼ cupgranulated sugar

1 teaspoonbaking soda

1 teaspoonkosher salt

1 cupbuttermilk

4 tablespoonsunsalted butter

melted and cooled

2eggs

large

⅓ cFrozen Blueberries

⅓ cseedless jam

Instructions

Step 1

Preheat the oven to 400 degrees F; coat a 9-by-13-inch baking dish with cooking spray. Whisk the cornmeal, flour, sugar, baking soda and salt in a large bowl. Whisk the buttermilk, melted butter and eggs in a medium bowl; add to the cornmeal mixture. Fold in 1/3c frozen Blueberries until fully incorporated.

Step 2

Spread the batter evenly in the baking dish. Add small dollops of jam on top. Use a toothpick to make a design. Bake until golden brown and the top springs back when gently pressed, 12 to 15 minutes. Remove from the oven and let cool completely.

Step 3

Invert the cornbread onto a cutting board and cut into 1/2-inch cubes. Spread out on a baking sheet and leave at room temperature overnight to dry out.

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