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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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