Blueberry Corn Sticks


  • 1 cup yellow cornmeal
  • cup sugar
  • teaspoon salt
  • 1 cup milk
  • to 1 cup blueberries
  • 1 cup sifted all-purpose flour
  • 4 teaspoons baking powder
  • 1 egg
  • cup shortening

Sift together cornmeal, flour, sugar, baking powder and salt into mixing bowl. Add egg, milk and shortening. Beat with rotary beater until smooth-about 1 minute. Mix 1 tablespoon flour and 1 tablespoon sugar. Place blueberries in bowl and sprinkle with flour/sugar mixture. Shake bowl until berries are evenly coated. Gently fold coated blueberries into batter. Pour batter into well-greased, preheated corn stick pans. Bake in hot oven (425 F) for 15-20 minutes or until golden brown.

SHORT METHOD Use prepared corn muffin mix. Follow directions on package, adding flour and sugar coated blueberries to batter before baking. (NOTE: if corn stick pans are not available, pour batter into well-greased 8x8 baking pan and bake in hot oven (425F) 20-25 minutes until golden brown.

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The Happy Berry, Inc.
120 Kelley Cr. Rd.
Phone: (864) 868-2946
Farm: (864) 350-9345