Recipe - Blueberry Corn Bread (Or Raspberry)

Three fourths cup Butter, at room temperature
1 cup Sugar
3 lg Eggs
1 One half cup Coarsegrind yellow cornmeal
2 cup Unbleached allpurpose flour
1 tablespoon Baking powder
One half teaspoon Salt
2 cup Milk
1 cup Blueberries

** 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 10inch 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 BakeryShoppe 6/29/97

Recipe by: Oregon's Cuisine of the Rain, Karen Brooks; badams Posted to
MCRecipe Digest V1 #650 by Badams adamsfmle@sprintmail.com on Jun 29,
1997