Blueberry Corn Bread (Or Raspberry) Recipe

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   ** Any berries can be used.

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   Raspberries are great.

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   1.

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   Preheat an oven to 375 degrees.

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   Position a rack in the middle of the oven.

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   Grease a 9- or possibly 10-inch square baking pan.

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   2.

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   Combine the butter and sugar in a mixing bowl.

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   Using an electric mixer cream together till smooth and fluffy.

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    Beat in the Large eggs till thoroughly blended, then beat in the cornmeal.

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    3.

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    Sift together the flour, baking pwdr and salt into a bowl.

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    Alternately mix the dry ingredients and the lowfat milk into the creamed ingredients.

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    Gently mix in the blueberries.

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    4.

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    Turn the mix into the prepared pan.

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    Place in the oven and bake till lightly browned and a cake tester inserted in the center comes out clean, 40 to 50 min.

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    Cold slightly on a wire rack before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.