Blueberry Cornbread
Traditional cornbread gets even better with the addition of sweet blueberries.
Servings: 8 servings
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 cup white sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 cups blueberries
- 2 eggs
- 2/3 cup buttermilk
- 1/2 cup vegetable oil
- 1/3 cup sour cream or plain yogurt
Instructions
- Preheat oven to 400 degrees. Grease an 8-inch square baking dish.
- In a large bowl, mix cornmeal, flour, sugar, baking powder, and salt. Add blueberries and toss to coat.
- In a separate large bowl, beat eggs, milk, oil and sour cream or yogurt until smooth. Add the dry ingredients and mix until just combined.
- Pour into the prepared baking dish. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.