Title: Blueberry Cornbread
Category: Blueberry
Yield: 7 Servings

Ingredients: 
1/4 pound margarine or butter (1 stick) 
1 cup granulated sugar 
2 eggs 
1 cup yellow corn meal 
1-1/2 cups flour 
2 Tablespoons baking powder 
1/2 teaspoon salt 
1-1/2 cups milk 
1/2 cup blueberries

Directions:
With an electric mixer, cream margarine or butter with sugar. Add eggs and corn meal. Sift the flour, baking powder, and salt onto a sheet of waxed paper.Add 1/3 of the flour mixture to the corn meal mixture, then 1/2 cup milk. Beat. Repeat twice until you have used all the milk. Next, stir in the blueberries dredged with flour. Turn into an 8 inch square pan, greased or lined with waxed paper. Bake in a moderate (375 degrees Fahrenheit) oven for 40 minutes or until a toothpick or stiff straw comes out dry. Serve hot. (This recipe freezes well, and when thawed in a microwave or oven on low heat, it tastes freshly baked.)