Bakerita · by Rachel Conners★ 4.9 (10)
Blueberry Cornbread
NUTRITION · PER SERVING30M COOK
CAL 22%·PRO 18%
CARBS 53G49% OF CAL
4G FIBER0G ADDED0G INTRINSIC30G OTHER18G TOTAL SUGAR
FAT 21G44% OF CAL
12G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A sweet cornbread studded with fresh blueberries and corn kernels, baked in a skillet to create crispy edges. Serve warm with cinnamon-honey butter for breakfast or as a dessert.
dessertamericanbaked goodeggs🥧 baking dish🍳 skillet🔥 ovenvegetarian
View the full recipe on Bakerita →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 2 cups (10 oz) all-purpose flour
- 1 cup (5 oz) yellow cornmeal
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¾ cup Greek yogurt
- ½ cup white sugar
- ½ cup whole milk
- ½ cup unsalted butter (melted and cooled)
- 2 large eggs
- 1 can (11 oz) whole corn kernels (drained)
- 1 cup blueberries (fresh or frozen, thaw and drain if using frozen)
- ½ cup salted butter (softened, add a pinch of salt if unsalted)
- 2 tablespoons honey
- 1 teaspoon cinnamon
At a glance
PER SERVING · TIME 30M
CAL 22%·PRO 18%
CARBS 53G49% OF CAL
4G FIBER0G ADDED0G INTRINSIC30G OTHER18G TOTAL SUGAR
FAT 21G44% OF CAL
12G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 519mg
- Total sugar
- 18g
- Added sugar
- ≥13g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 197mg
- Calcium
- 51mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 519MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.