Blueberry Cornbread

To add just a touch of sweetness, and a change of texture to your next cornbread, trying adding fresh blueberries to the batter.  Not only will it be a nice change of pace, it's colorful, too!

Enjoy!

Your host, Brad

1/2 cup better (1 stick)
3/4 cup sugar
2 eggs
1 cup yellow corn meal
1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 1/2 cups milk
1/2 cup fresh blueberries

Flour

With an electric mixer, cream the butter with the sugar.  Add the eggs and cornmeal.  Sift together the flour, baking powder and salt.

Add 1/3 of the flour mixture to the cornmeal mixture, the 1/2 cup of milk.  Beat.  Repeat twice until 1 1/2 cups of milk have been used.  Carefully stir in 1/2 cup of blueberries dredged with flour.

Turn into a greased 9-inch square pan.  Bake in a 375 oven for 40 minutes or until a tester comes out clean.  Serve steaming hot with butter.

Serves 8

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