Blueberry corn bread

Yield: 6 servings

Measure Ingredient
1 cup Flour, sifted
¾ cup Cornmeal
3 tablespoons Sugar
1 teaspoon Baking powder
¾ teaspoon Salt
1 cup Blueberries, fresh or frozen
1 \N Egg
⅔ cup Milk, lowfat
⅓ cup Salad oil

Grease or spray 8x8-in. baking pan. Preheat oven to 425F. In bowl mix flour, cornmeal, sugar, baking powder and salt. Stir in blueberries. In small bowl beat egg; add milk and oil, mix. Pour all at once into flour mixture. Stir just until dry ingredients are evently moistened. Pour batter into baking pan. Bake 25 minutes or until golden.

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