Blueberry Cornbread

Blueberry cornbread makes a great side dish for your holiday feasts or anytime dinners.

You will need:

• 3/4 cup sugar
• 2 large eggs
• 2 cups flour
• 1 cup yellow cornmeal
• 1 T baking powder
• 3/4 tsp salt
• 1 1/2 cups whole milk
• 1 T melted butter
• 1 cup fresh blueberries or 1 cup frozen blueberries thawed

In a mixing bowl, beat the sugar and eggs together until fluffy and lemon colored (4-5 minutes on medium speed).

Turn off the mixer and add the flour, cornmeal, baking powder, salt, milk, and melted butter.

Beat for one minute. Stir in the blueberries.

Pour the batter into an 8" by 8" greased and floured baking pan.

Bake in a preheated 425 degree oven for 30 minutes or until corn bread is set in the center.

Let the cornbread cool in the pan for 10 minutes and then cut it and serve.

Enjoy!

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