Print Recipe

Blueberry Streusel Cornbread

Ingredients

Bread

  • 2 boxes Jiffy cornbread mix
  • 2 eggs
  • 2/3 cup milk
  • 2 tablespoons flour
  • 2 cups fresh blueberries

Streusel Topping

  • 3 tablespoons butter, softened
  • 3/4 cup sugar
  • 1/2 cup flour
  • 3/4 teaspoon cinnamon

Instructions

  1. Heat oven to 350 degrees F. Grease a 9-inch square pan.
  2. Mix muffin mix, eggs, milk and flour for 30-60 seconds using electric mixer.
  3. Fold in blueberries.
  4. Pour into prepared baking pan.
  5. In mixing bowl, using a pastry blender, combine topping ingredients into fine crumbs.
  6. Spoon over cornbread mixture.
  7. Bake for 45-50 minutes.
  8. Serve warm.

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