Blueberry Corn Bread (Or Raspberry) Recipe

• 3/4 c. Butter, at room temperature
• 1 c. Sugar
• 3 lrg Large eggs
• 1 1/2 c. Coarse-grind yellow cornmeal
• 2 c. Unbleached all-purpose flour
• 1 Tbsp. Baking pwdr
• 1/2 tsp Salt
• 2 c. Lowfat milk
• 1 c. Blueberries

1. ** Any berries can be used.
2. Raspberries are great.
3. 1.
4. Preheat an oven to 375 degrees.
5. Position a rack in the middle of the oven.
6. Grease a 9- or possibly 10-inch square baking pan.
7. 2.
8. Combine the butter and sugar in a mixing bowl.
9. Using an electric mixer cream together till smooth and fluffy.
10. Beat in the Large eggs till thoroughly blended, then beat in the cornmeal.
11. 3.
12. Sift together the flour, baking pwdr and salt into a bowl.
13. Alternately mix the dry ingredients and the lowfat milk into the creamed ingredients.
14. Gently mix in the blueberries.
15. 4.
16. Turn the mix into the prepared pan.
17. Place in the oven and bake till lightly browned and a cake tester inserted in the center comes out clean, 40 to 50 min.
18. Cold slightly on a wire rack before serving.

butter, sugar, eggs, cornmeal, flour, baking pwdr, salt, milk, blueberries

Taken from cookeatshare.com/recipes/blueberry-corn-bread-or-raspberry-87864 (may not work)