Recipe for cooking blueberry corn bread

Quick Meals- Soups and Bread :: Sweet Quick Breads

Blueberry Corn Bread

1 3/4 C. yellow cornmeal
1 1/4 C. flour
1 Tbsp. baking powder
1/2 tsp. salt
1 1/4 C. blueberries, washed and dried
1/3 C. sugar
2 lrg. eggs, beaten lightly
4 Tbsp. butter, melted and cooled
1 1/2 C. milk

Butter and lightly flour a 13 x 9-in. baking pan. Preheat the oven to 425 degrees F.

Mix together cornmeal, flour, baking powder and salt in a lrg. shallow bowl. Sprinkle 2 to 3 Tbsp. of the dry ingredients over the blueberries and toss lightly. Stir sugar into the dry mixture, then stir in the eggs, butter and milk. Add the blueberries and mix lightly. Turn into the prepared pan. Bake 25 to 30 min., until a wooden pick inserted near the center comes out clean.

Cool 10 min. in the pan, then turn out onto a plate and slice or cut into squares. Serve hot or warm with butter.