Mexican

blueberry cornbread is for Dinner.

blueberry cornbread takes 10 minutes to prepare.

blueberry cornbread takes 25 minutes to cook.

blueberry cornbread makes 9 servings.

The ingredients for blueberry cornbread are:

* 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)

Here is how you make blueberry cornbread:

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: 9Recipe submitted by SparkPeople user FOTOMAKR.

The nutritional information for blueberry cornbread is:

• 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

blueberry cornbread is Mexican cuisine.