blueberry cornbread

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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 177.7
  • Total Fat: 2.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 289.0 mg
  • Total Carbs: 32.4 g
  • Dietary Fiber: 2.1 g
  • Protein: 4.7 g

View full nutritional breakdown of blueberry cornbread calories by ingredient
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bread bread
Number of Servings: 9


    * Aunt Jemima Yellow Corn Meal, 21.34 tbsp (remove)
    * Better 'n' Eggs egg substitute, .5 cup (remove)
    * Promise, Light Margarine, tub, 1 Tbsp, 4 serving (remove)
    * pilsbury flour, .667 cup (remove)
    * Silk, Plain Soymilk, 1 cup, 1 serving (remove)
    * *Splenda Sugar Blend for Baking, 12 tsp (remove)
    * Baking Powder, 1.5 tsp (remove)
    * Salt, .5 tsp (remove)
    * Blueberries, fresh, 1 cup (remove)


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

2. Stir flour mixture into egg mixture just until evenly moistened. Gently stir in berries. Spread level in a 8-inch square pan that has been sprayed with cooking spray.

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.

Number of Servings: 9

Recipe submitted by SparkPeople user FOTOMAKR.

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