Blueberry Cornbread Recipe

• 1 1/3 c. unbleached all-purpose flour
• 3/4 c. yellow cornmeal
• 1/4 c. light brown sugar
• 2 tsp baking pwdr
• 1/2 tsp salt
• 2 lrg Large eggs
• 1 c. buttermilk
• 1/4 c. lowfat sour cream or possibly plain yogurt
• 4 Tbsp. unsalted butter, melted, or possibly 1/4 c. canola oil
• 1 1/2 c. fresh blueberries, picked over, rinsed and liquid removed on paper towels

1. Preheat oven to 400 degrees.
2. Combine flour, cornmeal, sugar, baking pwdr and salt in large bowl.
3. Make well in center of dry ingredients and add in Large eggs, buttermilk, lowfat sour cream and butter or possibly oil.
4. Stir with large spoon or possibly dough whisk just till ingredients are moistened yet thoroughly blended; take care not to over-mix.
5. Gently mix in berries.
6. Pour batter into greased 8 inch square metal or possibly Pyrex pan.
7. (Reduce the oven heat to 375 degrees if using Pyrex.)
8. Bake 20 to 25 min, till dark golden brown around edges and a cake tester inserted into center comes out clean.
9. Top will feel hard to touch.
10. Let stand 15 min before cutting into squares to serve.

flour, yellow cornmeal, light brown sugar, baking pwdr, salt, eggs, buttermilk, sour cream, unsalted butter, fresh blueberries

Taken from cookeatshare.com/recipes/blueberry-cornbread-87875 (may not work)