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Blueberry Cornbread

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This is so easy and it's done in a jiffy.

1-1/2 C white whole wheat flour
1/2 C organic granulated sugar
1/2 C corn meal
1 T baking powder
dash of pink Himalaya salt
1-1/4 C milk
2 eggs
1/3 C oil (I usually use canola)
3 T melted butter.

Preheat oven to 350. Butter your baking dish. Combine all ingredients in a mixing bowl and stir till everything is moistened. Pour into prepared pan and top with fresh blueberries and a sprinkling of more corn meal. Bake for 30-35 minutes or until a wooden pick inserted in the center comes out clean. Serve warm.
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Comments

  1. LisaMarch 16, 2011 at 11:56 PM

    Adding blueberries to cornbread sounds like such an interesting idea. It looks real pretty.

    ReplyDelete

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