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James Carrier Photo by: James Carrier

Blueberry Cornbread

Doug Case calls this cakelike cornbread with blueberries "easy comfort food," and we had to agree. If you don't have masa flour, increase the cornmeal to 1 1/3 cups.

Sunset JUNE 2004

  • Yield: Makes 9 servings


  • 2 large eggs
  • 1 cup buttermilk
  • 1/4 cup (1/8 lb.) butter, melted
  • 2/3 cup all-purpose flour
  • 2/3 cup yellow cornmeal
  • 2/3 cup dehydrated masa flour (see note above)
  • 1/4 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup fresh blueberries, rinsed


1. In a bowl, beat eggs, buttermilk, and butter to blend. In another bowl, mix flour, cornmeal, masa, sugar, baking powder, and salt.

2. Stir flour mixture into egg mixture just until evenly moistened. Gently stir in berries. Spread level in a buttered 8-inch square pan.

3. Bake in a 375° oven until a wooden skewer inserted into the center comes out clean, 20 to 25 minutes. Let cool 10 minutes, then cut into 9 squares.

Nutritional analysis per piece.

Nutritional Information

Amount per serving
  • Calories: 206
  • Calories from fat: 31%
  • Protein: 5g
  • Fat: 7.1g
  • Saturated fat: 3.7g
  • Carbohydrate: 31g
  • Fiber: 1.8g
  • Sodium: 307mg
  • Cholesterol: 62mg

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Blueberry Cornbread Recipe