Berry Cornbread Recipe serves: 12
Prep Time 10 min
Cook Time 40 min

Nutritional Information

Serving Size per serving
Amount Per Serving
Calories 220
Calories from Fat 70
Total Fat 8 g
Saturated Fat 2.5 g
Trans Fat 0 g
Cholesterol 50 mg
Sodium 280 mg
Total Carbs 32 g
Dietary Fiber 2 g
Sugars 12 g
Protein 5 g
Vitamin A 8 %
Vitamin C 2 %
Calcium 8 %
Iron 6 %

Berry Cornbread


  • 1 cup blueberries*
  • 1 cup all-purpose flour
  • 1 1/2 cups buttermilk
  • 4 large eggs
  • 2 1/3 cups cornmeal
  • 1/2 cup sugar
  • 1 Tbsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 cup (1 stick) I Can't Believe It's Not Butter!® All Purpose Sticks, cut into cubes
  • 1/4 cup blueberry preserves, optional*


  1. Preheat oven to 375°. Spray 9-inch baking pan with nonstick cooking spray; set aside.
  2. Combine buttermilk with eggs in medium bowl; set aside.
  3. Combine cornmeal, remaining 1 cup flour, sugar, baking powder, baking soda and salt in large bowl. Add I Can't Believe It's Not Butter!® All Purpose Sticks and mix on medium-low speed until mixture is the size of small peas. Stir in egg mixture just until moistened with wooden spoon. Gently fold in blueberries. Evenly spoon into prepared pan. Drop preserves onto batter, then swirl with knife. Bake 35 minutes or until toothpick inserted in center comes out clean. Cool slightly on wire rack.
  • TIP: For easier removal, line pan with parchment paper, then spray with nonstick cooking spray.
  • *SUBSTITUTION: Use 1 cup chopped strawberries and strawberry preserves instead of blueberries.

Advanced Search