Blueberry Cornbread
Blueberry Cornbread is an moderately easy dinner. Made with 1 1/2 c. unsifted all-purpose flour, 3 tsp. baking powder, 1 tsp. salt, 1/2 c. sugar and 1/4 c. soft butter or margarine, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
π Recipe adapted from RecipeNLG-Full
In large bowl, beat sugar, butter and eggs until smooth.
Add pumpkin, milk and cornmeal; beat until smooth.
Sift flour with baking powder and salt, then stir in flour mixture, mixing just until combined.
Gently stir in blueberries and nuts.
Preheat oven to 350Β°.
Lightly grease 9 x 5-inch loaf pan.
Spread batter evenly into pan.
Bake 1 hour or until cake tester inserted in center comes out clean.
Let cool 10 minutes.
Remove from pan. Makes 1 loaf.
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