Crazy for Crust · by Dorothy Kern★ 3.7 (11)
Blueberry Cornbread Recipe
NUTRITION · PER SERVING45M COOK
CAL 11%·PRO 7%
CARBS 32G57% OF CAL
2G FIBER0G ADDED0G INTRINSIC23G OTHER7G TOTAL SUGAR
FAT 7G29% OF CAL
2G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Easy blueberry cornbread made from a doctored mix with added brown sugar and fresh blueberries. Tender and subtly sweet, perfect for breakfast or as a light dessert.
dessertamericanbaked good🥧 baking dish🍳 skillet🔥 ovengluten freevegetarian
View the full recipe on Crazy for Crust →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 15 ounce box Krusteaz Cornbread Mix ((see note))
- ¼ cup (50g) packed brown sugar
- ⅔ cup (158ml) milk
- ⅓ cup (79ml) vegetable oil
- 1 large egg
- 6 ounces fresh blueberries
At a glance
PER SERVING · TIME 45M
CAL 11%·PRO 7%
CARBS 32G57% OF CAL
2G FIBER0G ADDED0G INTRINSIC23G OTHER7G TOTAL SUGAR
FAT 7G29% OF CAL
2G SAT5G 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
- 15m
- Cook
- 30m
- Sodium
- 538mg
- Total sugar
- 7g
- Added sugar
- ≥4g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 23mg
- Calcium
- 24mg
- Iron
- 0.62mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 538MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.