Healthy Recipes
Authored By:  Ellen Sue Spicer of Hands on Nutrition
Blueberries give this cornbread a sweet twist you'll be sure to love.
Diet Type: Vegetarian
  • 1 cup graham flour, sifted
  • 1 cup fresh blueberries
  • 3/4 cup light yellow or blue cornmeal
  • 1 egg
  • 3 tablespoons sugar or Sucanat
  • 2/3 cup lowfat milk or soy milk
  • 1 teaspoon baking powder
  • 1/3 cup canola oil
  • 3/4 teaspoon Sea Salt
  • Serves: 12
    Cooking Time: 30 minutes - one hour
    Lightly oil or spray an 8x8 in baking pan. Preheat oven to 425F. Measure out the blueberries into a bowl, and lightly dust with a small amount of the cornmeal. In mixing bowl blend flour, remaining cornmeal, sucanat, baking powder and salt. Stir in blueberries. In small bowl beat egg; add milk and oil, mix. Pour all at once into flour mixture. Stir just until dry ingredients are evenly moistened. Pour batter into baking pan. Bake 25 minutes or until golden. Serve warm. (Nutrition analysis includes the use of soy milk.)

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