Try this Blueberry Corn Bread recipe, or contribute your own.
Suggest a better descriptionGrease or spray 8x8-in. baking pan. Preheat oven to 425F. In bowl mix flour, cornmeal, sugar, 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 evently moistened. Pour batter into baking pan. Bake 25 minutes or until golden.
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Serving Size: 1 Serving (82g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 222 | ||
Calories from Fat: 48 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.3g | 7 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 3.3g | ||
Cholesterol 35.2mg | 11 % | |
Sodium 73.5mg | 3 % | |
Potassium 62.5mg | 2 % | |
Total Carbohydrate 40.8g | 12 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 39.2g | ||
Protein 3.5g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 222
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