Blueberry Corn Bread

Corn Bread is a staple, it is common at breakfast tables and as a snack everywhere. Add blueberries, or raisins, cranberries or craisans and you enhance the taste and appeal of the corn bread. This is a basic and simple recipe for Blueberry Corn Bread. Other berries and dried fruits can be substituted for the blueberries.


Printer Friendly Version Blueberry Corn Bread Recipe


1 cup corn meal

1-1/2 cups sifted flour

1/4 cups sugar

2 tsp. baking powder

1-1/2 cups milk

2 beaten eggs

1/4 cups melted shortening

1 cup blueberries .. Actually DRIED BLUEBERRIES are best for this recipe but fresh will do.

Put blueberries and rhubarb in a large bowl.

Mix corn meal, flour, sugar and baking powder.

Stir in remaining ingredients and mix well. Fold in blueberries.

Grease skillet and preheat to 250 degrees.

Pour in batter, cover and cook with vent open for 25 minutes.

Cool for several hours before cutting to serve.

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