Blueberry Cornbread

By arthurlemay

Ingredients

• 1/4 pound (1 stick) butter, softened
• 1 cup granulated sugar
• 2 eggs, slightly beaten
• 1 cup yellow corn meal
• 1 1/2 cups King Arthur flour
• 2 tablespoons baking powder
• 1/2 teaspoon salt
• 1 1/2 cups milk
• 1/2 cup blueberries, (dredged in flour)

Details

Servings 8

Preparation

Step 1

Preheat oven to 375 degrees.

In a large bowl, cream butter and sugar. Add the eggs and corn meal.

Sift together the flour, baking powder and the salt. Add 1/3 of the flour mixture to the corn meal mixture, then 1/2 cup milk. Blend and repeat twice with the remaining flour mixture and milk. Next, stir in the blueberries.

Pour batter into a greased and floured 9 X 5 X 3-inch loaf pan. Bake in 375 degree oven for 40 minutes or until a cake tester inserted into the center comes out clean.

Let cool for 10 minutes before serving.