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Blueberry Corn Bread
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Authored By: Ellen Sue Spicer of Hands on Nutrition
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Blueberries give this cornbread a sweet twist you'll be sure to love.
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Diet Type: Vegetarian
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Ingredients:
1 cup graham flour, sifted1 cup fresh blueberries3/4 cup light yellow or blue cornmeal1 egg3 tablespoons sugar or Sucanat2/3 cup lowfat milk or soy milk1 teaspoon baking powder1/3 cup canola oil3/4 teaspoon Sea Salt
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Serves: 12
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Cooking Time: 30 minutes - one hour |
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| 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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Nutrition Facts
Serving Size: 1
Servings per Recipe: 12
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| Amount Per Serving |
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Calories 152
Calories from Fat 63
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% Daily Value*
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| | Total Fat 7g | 11% | | | Saturated Fat 1g | 3% | | | Mono Fat 4g | | | | Poly Fat 2g | | | | Cholesterol 18mg | 6% | | | Sodium 160mg | 7% | | | Total Carbs 20g | 7% | | | Dietary Fiber 1g | 6% | | | Protein 3g | | | | Vitamin C | 2% | | | Vitamin A | 1% | | | Calcium | 1% | | | Iron | 7% | | | Vitamin E | 8% | | | Thiamin | 13% | | | Magnesium | 2% | | | Manganese | 5% | | | Folate | 9% | | | Phosphorus | 3% | | | Selenium | 11% | | | Pantothenic acid | 1% | | | Potassium | 2% | | | Niacin | 6% | | | Zinc | 1% | | | Riboflavin | 6% |
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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