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Blueberry Cornbread

When it’s berry season, we take full advantage of it; adding berries to our favorite ingredients. This Blueberry Cornbread is a favorite breakfast grab and go item.

Posted By: Deirdre K Todd
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Prep Time: 15 minutes | Cook Time: 20-25 minutes | Ready In: 35-40 minutes
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½ c. fresh blueberries

1 c. all-purpose flour

1 c. yellow cornmeal

1/4 c. sugar

1 TB baking powder

¾ c. milk

1/3 c. butter, melted

1/4 c. vegetable oil

1/4 c. honey

2 large eggs, lightly beaten

Cooking Process:

Preheat oven to 400 degrees.  Lightly grease a 9x9 inch baking pan. In a small mixing bowl; toss blueberries with 1 TB of flour. Set aside. In a large mixing bowl, stir together remaining flour, cornmeal, sugar and baking powder. Make a well in center of dry ingredients. Add milk, butter, oil, honey and eggs; stir to combine. Pour batter into prepared baking pan. Sprinkle blueberries onto mixture and press into batter with fingers. Bake in preheated oven 20-25 minutes, until a toothpick inserted into center of pan comes out clean. Serves 6-8.