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Healthy Recipes
Authored By:  Ellen Sue Spicer of Hands on Nutrition
Blueberries give this cornbread a sweet twist you'll be sure to love.
Diet Type: Vegetarian
Ingredients:
  • 1 cup graham flour, sifted
  • 1 cup fresh blueberries
  • 3/4 cup light yellow or blue cornmeal
  • 1 egg
  • 3 tablespoons sugar or Sucanat
  • 2/3 cup lowfat milk or soy milk
  • 1 teaspoon baking powder
  • 1/3 cup canola oil
  • 3/4 teaspoon Sea Salt
    •
    Serves: 12
    Cooking Time: 30 minutes - one hour
    Instructions:
    Lightly oil or spray an 8x8 in baking pan. Preheat oven to 425F. Measure out the blueberries into a bowl, and lightly dust with a small amount of the cornmeal. In mixing bowl blend flour, remaining cornmeal, sucanat, baking powder and salt. Stir in blueberries. In small bowl beat egg; add milk and oil, mix. Pour all at once into flour mixture. Stir just until dry ingredients are evenly moistened. Pour batter into baking pan. Bake 25 minutes or until golden. Serve warm. (Nutrition analysis includes the use of soy milk.)

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        1102 Bull St.
        Savannah, GA 31401
        (912) 236-4703
        (912) 236-9026 (fax)
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      Nutrition Facts

      Serving Size: 1
      Servings per Recipe: 12
      Amount Per Serving 
      Calories 152
      Calories from Fat 63
       % Daily Value*
      Total Fat 7g11%
        Saturated Fat 1g3%
        Mono Fat 4g 
        Poly Fat 2g 
      Cholesterol 18mg6%
      Sodium 160mg7%
      Total Carbs 20g7%
        Dietary Fiber 1g6%
      Protein 3g 
      Iron7%
      Calcium1%
      Vitamin C2%
      Vitamin E8%
      Vitamin A1%
      Selenium11%
      Manganese5%
      Zinc1%
      Folate9%
      Pantothenic acid1%
      Niacin6%
      Riboflavin6%
      Thiamin13%
      Potassium2%
      Phosphorus3%
      Magnesium2%
      * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.