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Blueberry Corn Bread
1 3/4 cups yellow cornmeal
1 1/4 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups blueberries, washed and dried
1/3 cup granulated sugar
2 large eggs, beaten lightly
4 tablespoons butter, melted and cooled
1 1/2 cups milk
Butter and lightly flour a 13 x 9-inch baking pan. Heat the oven to 425 degrees F.
Combine cornmeal, flour, baking powder and salt in a large shallow bowl.
Sprinkle 2 to 3 tablespoons 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 for 25 to 30 minutes, until a wooden pick inserted near the center comes out clean.
Cool 10 minutes in the pan, then turn out onto a plate and slice or cut into squares.
Serve hot or warm with butter.