Berry Walnut Cornbread

12 ingredients
3 steps

Ingredients

  • 1 1/2 cups blueberries
  • 1 tablespoon all-purpose flour divided
  • 1 1/2 cups buttermilk
  • 3/4 cup I Can't Believe It's Not Butter!(R) Spread
  • 4 large eggs
  • 2 1/3 cups cornmeal
  • 3/4 cup sugar
  • 1/2 cup chopped walnuts
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup blueberri preserv optional*

Directions

  1. 1
    Preheat oven to 375°. Spray 9-inch baking pan with nonstick cooking spray; set aside.
  2. 2
    Toss blueberries with 1 tablespoon of the flour in medium bowl; set aside. Stir buttermilk, I Can't Believe It's Not Butter!(R) 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. 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.

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