Blueberry Lemon Cornbread

Yield

9

Author

The Appalachian Tale Jimmy Proffitt

Prep time

10 Min

Cook time

35 Min

Total time

45 Min

Print

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Blueberry Lemon Cornbread

Ingredients

• 1 cup plain cornmeal
• 1 cup plain flour
• 1/4 cup white sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• 2 eggs
• 2/3 cup milk
• 1/2 vegetable oil
• 1 tablespoon lemon zest
• 1 tablespoon fresh lemon juice
• 2 cups fresh blueberries
• 2 tablespoons butter

Instructions

1. Preheat oven to 350 degrees. 
2. Place the 2 tablespoons of butter into an 8x8 baking pan or skillet, whichever you plan to bake in, and place it in the oven while it heats up and the butter melts. 
3. In a small bowl, dust the blueberries with a little bit of flour and gently turn them until coated. This can help keep them from sinking to the bottom of the cornbread while it bakes.
4. Mix the cornmeal, flour, sugar, baking powder, and salt in a large bowl. In a smaller bowl, beat the eggs slightly and add the milk, lemon juice, lemon zest and oil.Combine the wet ingredients to the dry and mix well. Gently fold in the blueberries, being careful not to crush them.
5. Remove the pan from the oven when it reaches temperature and pour the batter into the hot pan.The butter will rise to the top some.
6. Bake for 30-35 (depending on which pan you use) minutes or until done and golden. Serve warm with a little butter on top.

Nutrition Facts

Calories

195.64

Fat (grams)

5.47

Sat. Fat (grams)

2.35

Carbs (grams)

32.94

Fiber (grams)

2.23

Net carbs

30.71

Sugar (grams)

9.98

Protein (grams)

4.82

Sodium (milligrams)

447.58

Cholesterol (grams)

49.57

The Appalachian Tale

blueberry, cornbread

bread, dessert

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