Blueberry Cornbread

Our oldest daughter put together these ingredients during our own at-home kids’ cooking competition. This twist on regular cornbread creates a fun side dish that tastes like a dessert.


2 packages of cornbread mix

1/2 cup unsweetened apple sauce

2/3 cup unsweetened, unflavored almond milk

1 cup blueberries

1 Tbsp. coconut oil


  1. Preheat oven to 400 degrees F. Oil a 9x9 inch baking dish with coconut oil.
  2. Combine cornbread mix, eggs, and almond milk. Stir just until mixed.
  3. Fold in blueberries
  4. Pour mixture into dish. Bake for 22-25 minutes until done in center.
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