Blueberry corn bread (or raspberry)
9 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Butter, at room temperature |
| 1 | cup | Sugar |
| 3 | larges | Eggs |
| 1½ | cup | Coarse-grind yellow cornmeal |
| 2 | cups | Unbleached all-purpose flour |
| 1 | tablespoon | Baking powder |
| ½ | teaspoon | Salt |
| 2 | cups | Milk |
| 1 | cup | Blueberries |
Directions
** Any berries can be used. Raspberries are great.
1. Preheat an oven to 375 degrees. Position a rack in the middle of the oven. Grease a 9- or 10-inch square baking pan.
2. Combine the butter and sugar in a mixing bowl. Using an electric mixer cream together until smooth and fluffy. Beat in the eggs until thoroughly blended, then beat in the cornmeal.
3. Sift together the flour, baking powder and salt into a bowl. Alternately mix the dry ingredients and the milk into the creamed ingredients. Gently fold in the blueberries.
4. Turn the mixture into the prepared pan. Place in the oven and bake until lightly browned and a cake tester inserted in the center comes out clean, 40 to 50 minutes. Cool slightly on a wire rack before serving.
MC formatted by Brenda Adams; post mc and Bakery-Shoppe 6/29/97 Recipe by: Oregon's Cuisine of the Rain, Karen Brooks; badams Posted to MC-Recipe Digest V1 #650 by Badams <adamsfmle@...> on Jun 29, 1997