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Blueberry Cornbread

Doug Case calls this cakelike cornbread with blueberries “easy comfort food,” and we had to agree. If you don’t have masa flour, increase the cornmeal to 1 1/3 cups.

Blueberry Cornbread




James Carrier
 2 large eggs
 1 cup buttermilk
 1/4 cup (1/8 lb.) butter, melted
 2/3 cup all-purpose flour
 2/3 cup yellow cornmeal
 2/3 cup dehydrated masa flour (see note above)
 1/4 cup sugar
 1 1/2 teaspoons baking powder
 1/2 teaspoon salt
 1 cup fresh blueberries, rinsed
Step 1
1

In a bowl, beat eggs, buttermilk, and butter to blend. In another bowl, mix flour, cornmeal, masa, sugar, baking powder, and salt.

Step 2
2

Stir flour mixture into egg mixture just until evenly moistened. Gently stir in berries. Spread level in a buttered 8-inch square pan.

Step 3
3

Bake in a 375° oven until a wooden skewer inserted into the center comes out clean, 20 to 25 minutes. Let cool 10 minutes, then cut into 9 squares.

Step 4
4

Nutritional analysis per piece.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories206
% Daily Value *
Total Fat 7.1g10%

Saturated Fat 3.7g19%
Cholesterol 62mg21%
Sodium 307mg14%
Total Carbohydrate 31g12%

Dietary Fiber 1.8g7%
Protein 5g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.