Tested till perfect Sweet Corn and Blueberry Corn Bread

Sweet Corn and Blueberry Corn Bread

This unusual yet seasonal match of blueberries and corn is ideal for brunch or with afternoon tea.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: August 2008

Recipe4 out of 5 based on 6 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8 to 10


  • 1-1/4 cups 1-1/4cupscornmeal
  • 1 cup 1cupall-purpose flour
  • 2 tsp 2tspbaking powder
  • 1/2 tsp 1/2tspbaking soda
  • 1/2 tsp 1/2tspsalt
  • 1 cup 1cupcooked, thawed or canned corn kernels
  • 1/4 cup 1/4cuppacked brown sugar
  • 1 cup 1cupbuttermilk
  • 2 2eggeggs
  • 1/2 cup 1/2cupunsalted butter, melted
  • 1-1/4 cups 1-1/4cupscultivated blueberryblueberries or wild blueberries
  • 2 tsp 2tspgranulated sugar
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In large bowl, whisk together cornmeal, flour, baking powder, baking soda and salt ; set aside.

In food processor or blender, pur?corn with brown sugar until lumpy. Add buttermilk and eggs; pur?to combine, about 5 seconds.

Make well in flour mixture; pour in corn mixture and stir just until combined. Fold in butter; fold in blueberries. Pour into greased 9-inch (23 cm) glass pie plate, smoothing top. Sprinkle with sugar.

Bake in centre of 375°F (190°C) oven until deep golden and cake tester inserted in centre comes out clean, 30 to 35 minutes. Let cool on rack.

Nutritional Information Per each of 10 servings: about

cal 266 pro 6g total fat 11g sat. fat 7g
carb 36g fibre 2g chol 64mg sodium 277mg

% RDI:

calcium 7 iron 8 vit A 11 vit C 3
folate 32
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