Memorial Day Recipes

Blueberry Cornbread

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Blueberry Cornbread

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For a different twist on an ordinary favorite, add blueberries for a fruity change.

Ingredients

  • 1 3/4 C. yellow cornmeal
  • 1 1/4 C. all-purpose flour
  • 1 Tbs. baking powder
  • 1/2 tsp. salt
  • 1 1/4 C. blueberries, washed and dried
  • 1/3 C. granulated sugar
  • 2 large eggs, beaten lightly
  • 4 Tbs. butter, melted and cooled
  • 1 1/2 C. milk

Directions

Butter and lightly flour a 13x9-inch baking pan. Preheat the oven to 425 degrees. Combine cornmeal, flour, baking powder and salt in a large shallow bowl. Sprinkle 2-3 Tbs. 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 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. 

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