Berry Walnut Cornbread

Berry Walnut Cornbread

  • Recipe serves: 12
  • Prep Time 10 min
  • Cook Time 40 min

Ingredients

  • 1 1/2 cups blueberries*
  • 1 cup PLUS 1 Tbsp. all-purpose flour, divided
  • 1 1/2 cups buttermilk
  • 3/4 cup I Can't Believe It's Not Butter!® Spread
  • 4 large eggs
  • 2 1/3 cups cornmeal
  • 3/4 cup sugar
  • 1/2 cup chopped walnuts
  • 1 Tbsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/4 cup blueberry preserves, optional*

Directions

  1. Preheat oven to 375°. Spray 9-inch baking pan with nonstick cooking spray; set aside.
  2. Toss blueberries with 1 tablespoon of the flour in medium bowl; set aside. Stir buttermilk, I Can't Believe It's Not Butter!® Spread and eggs in large bowl with wooden spoon until blended. Stir in remaining 1 cup flour and remaining ingredients except blueberries and preserves.
  3. Gently fold in blueberries. Evenly spoon into prepared pan. Drop preserves onto batter, then swirl with knife. Bake 40 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 1/2 cup chopped strawberries and strawberry preserves instead of blueberries.

Nutritional Information

Nutritional Information

Serving Size per serving
Amount Per Serving
Calories 330
Calories from Fat 110
Total Fat 13 g
Saturated Fat 3 g
Trans Fat 0 g
Polyunsaturated Fat 6 g
Monounsaturated Fat 3 g
Cholesterol 65 mg
Sodium 430 mg
Total Carbs 49 g
Dietary Fiber 3 g
Sugars 20 g
Protein 7 g
Vitamin A 15 %
Vitamin C 4 %
Calcium 15 %
Iron 10 %
Potassium 190 mg
Omega-3 0.79 g
Omega-6 5.02 g
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