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Favoreats LLC

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Blueberry Cornbread

Rachel Conners
  • 30 minutes
  • Serves 10

INGREDIENTS

2 cups

all purpose flour

1 cup

yellow cornmeal

1 1/2 tsp

baking powder

1 tsp

baking soda

1 tsp

salt

3/4 cup

Greek yogurt

1/2 cup

white sugar

1/2 cup

whole milk

8 tbsp

unsalted butter (melted and cooled)

2

large eggs

1 can

whole corn kernels, drained

1 cup

blueberries

1/2 cup

salted butter (softened)

2 tbsp

honey

1 tsp

cinnamon