Berry Walnut Cornbread

Berry Walnut Cornbread

Category: Breakfast Desserts Entertaining

  • Recipe serves 12 servings

  • Prep Time 10 min

  • Cook Time 40 min


  • 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!® Original 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*


  • Preheat oven to 375°. Spray 9-inch baking pan with nonstick cooking spray; set aside.

  • 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.

  • 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.

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