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Blueberry Cornbread

Lori Lange
  • 60 minutes
  • Serves 16

INGREDIENTS

1 cup

yellow cornmeal (stone/course ground works best)

1 cup

Gold Medal® all-purpose flour

1/4 cup

white granulated sugar

1/4 cup

packed light brown sugar

1/2 tsp

salt

1/2 tsp

baking powder

1/2 tsp

baking soda

2

large eggs

1 1/4 cups

buttermilk

1 tbsp

vanilla extract

6 tbsp

unsalted butter

1 1/2 cups

fresh blueberries, divided