Blueberry Cornbread

Lisa Logan


If you love blueberries, you will enjoy this as much as my family did when my grandma made it when we were younger.


☆☆☆☆☆ 0 votes

6 to 8
15 Min
35 Min


  • 1 c
    self rising corn meal
  • 1 c
    self rising flour
  • 2/3 c
    brown sugar, lightly packed
  • 2
  • 2/3 c
    half and half
  • 2 1/2 tsp
    vanilla extract
  • 1/2 c
    butter, melted
  • 2 tsp

How to Make Blueberry Cornbread


  1. Preheat oven 325. Sift flour and cornmeal in a medium bowl, add brown sugar.
  2. In a separate bowl, add eggs, half and half and vanilla. Mix well and add to dry ingredients. Melt butter and add to mixture. Add cinnamon and blueberries.
  3. Pour into a greased 8 x 8 pan bake at 325 for about 35 minutes. Remove from oven and cool for 5 to 10 minutes. Serve warm with whipped cream/cool whip.
    I sprinkle a little powdered sugar/cinnamon mix on top just before serving.

Printable Recipe Card

About Blueberry Cornbread

Course/Dish: Other Breads
Main Ingredient: Fruit
Regional Style: American
Other Tags: Quick & Easy Heirloom

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