Recipes brought to you by Avanti Savoia
Visit us online at www.avantisavoia.com
Email this recipe to a friend 
Blueberry Cornbread
Be the first to review this recipe.
(Recipe ID: 74)
Serves 12 ; Yields 12 muffins
Preparation time: 10 minutes; Cook time: 20 minutes
Source: Merry Thomas M.S. R.D. L.D.
Cornbread is a southern staple, add blueberries and now your getting serious! Try for breakfast with a little Highland Sugarworks 100% maple syrup.
Ingredients
Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.
- 1 cup Yellow cornmeal
- 1 cup Sifted all-purpose flour
- 1/4 cup Sugar
- 4 teaspoons Baking powder
- 1/2 teaspoon Salt *
- 1/4 cup Egg substitute
- 1 cup Skim milk
- 1/4 cup Shortening
- 1 cup Fresh or dry packed frozen blueberries
Instructions
- Preheat oven to 425 degrees.
- In a large bowl, sift cornmeal, flour, sugar, baking powder, and salt.
- Add egg substitute, milk, and shortening.
- Beat with rotary mixer 1 minute or until smooth.
- In a small bowl, mix 1 tablespoon flour and 1 tablespoon sugar.
- Gently toss blueberries with flour and sugar mixture until berries are evenly coated.
- Fold blueberries into batter.
- Pour batter into a greased 8x8x2 inch baking pan.
- Bake for 20 minutes or until golden brown.
Buy Ingredients
The following ingredients are available in the Avanti Savoia online store. Click the product name for more information.