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Sweet Blueberry Cornbread - Old Savannah Style

A few years back my parents and I paid a trip to see our family in Savannah, Georgia for a few weeks. While there, my aunt told us about a tea room/restaurant called the,  "Gryphon Tea Room" and as big tea lovers we are (all the girls in the fam), of course we had to try this place out. The setting was beautiful, peaceful, and served a great selection of teas. Besides my favorite glass of sweet ole' Southern Peach Tea, I had the Blueberry Cornbread for an afternoon snack. Super delicious! Mm'em! Perfectly moisten!

Yields: 8 

Prep Time: 15 min 

Cook Time: 35 min

Difficulty: Easy


1 1/2 cups all purpose flour
2/3 cup sugar
1/2 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups milk
2 large eggs, lightly beaten
1/3 cup canola oil
4 tablespoons butter, melted
1 cup fresh or fresh frozen blueberries


Preheat oven to 350°F. Spray an 8” square baking pan with non stick baking spray and set aside. 

In a medium mixing bowl, whisk together flour, sugar, corn meal, baking powder and salt. 

In a separate large mixing bowl, whisk together milk, eggs, oil and butter. 

Add to flour mixture to wet mixture and stir just until blended. Gently fold in blueberries.

Pour into prepared baking pan. Bake for 35 minutes or until wooden pick comes out clean. 

Serve warm with butter.

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