Blueberry Banana Cornbread (RSC)

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"I created this recipe for RSC, a game at the Food, Friends & Fun forum. The game didn't allow the use of cooking spray, so the recipe uses butter to grease the pan. Feel free to sub cooking spray if you want. Same is true that milk wasn't allowed as an ingredient, so I used heavy cream and water. Feel free to use your favorite milk instead of both. The end result is a healthy version of breakfast cornbread with reminds me a lot of my blueberry banana bread recipe, but with a more cornbread style texture. I hope you'll like it as much as I do."

Original is 12 servings


  • Serving Size: 1 (86.1 g)
  • Calories 178.7
  • Total Fat - 5.3 g
  • Saturated Fat - 2.8 g
  • Cholesterol - 46.7 mg
  • Sodium - 194.4 mg
  • Total Carbohydrate - 31.4 g
  • Dietary Fiber - 2.5 g
  • Sugars - 14.4 g
  • Protein - 3.7 g
  • Calcium - 74.2 mg
  • Iron - 1.1 mg
  • Vitamin C - 2.2 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 350 degrees. Place butter in a glass 8 inch baking dish and microwave for about 30 seconds until melted. Use a brush to cover the bottom of the dish with the butter (or use cooking spray instead of butter).

Step 2

Mix all ingredients in a large mixing bowl, except blueberries. Stir until combined with a spoon but do not over-mix.

Step 3

Add frozen blueberries and gently mix.

Step 4

Pour batter into baking dish. Bake for 45 minutes or until the center is firm and the edges are just starting to brown or pull away from the sides of the pan.

Step 5

Cool for 10 minutes and enjoy warm or room temperature.


No special items needed.

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