Berry Cornbread

• 1 1/2 cups buttermilk
• 4 large eggs
• 1 cup all-purpose flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup i can't believe it's not butter! all purpose sticks
• 1 cup fresh blueberries
• 1/4 cup fresh blueberries
• 2 1/3 cups cornmeal

1. Preheat oven to 375u0b0. Spray 9-inch baking pan with nonstick cooking spray; set aside.
2. Combine buttermilk with eggs in medium bowl; set aside.
3. Combine cornmeal, remaining 1 cup flour, sugar, baking powder, baking soda and salt in large bowl. Add I Can't Believe It's Not Butter!(R) All Purpose Sticks and mix on medium-low speed until mixture is the size of small peas. Stir in egg mixture just until moistened with wooden spoon. Gently fold in blueberries. Evenly spoon into prepared pan. Drop preserves onto batter, then swirl with knife. Bake 35 minutes or until toothpick inserted in center comes out clean. Cool slightly on wire rack.

buttermilk, eggs, flour, sugar, baking powder, baking soda, salt, butter, fresh blueberries, fresh blueberries, cornmeal

Taken from www.yummly.com/recipe/Berry-cornbread-299588 (may not work)