Blueberry Cornbread

1 cup sifted all-purpose flour

1/4 cup sugar

3 teaspoons baking powder

1/2 teaspoon salt

1 cup yellow cornmeal

1 egg, beaten

1/2 cup butter, melted

1 cup milk

3/4 cup blueberries, washed and drained

1. Preheat oven to 375F. Grease an 8x8x2 inch baking pan.

2. In a small bowl, sift flour with sugar, baking powder and salt. Add cornmeal, mixing well; set aside.

3. In a medium bowl, combine egg, butter and milk, mixing well. Add flour mixture, stirring only until moistened.

4. Spoon batter into prepared pan; sprinkle blueberries on top. Bake 20-25 minutes or until golden brown.

To serve: Cut into squares

Yields: 9 servings.

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