1 cup flour
tablespoons baking powder
1/2 teaspoon salt
1 cup yellow cornmeal
1/4 cup sugar
1 cup milk
1 large egg
1/2 cup unsalted butter,
1 cup blueberries
Preheat oven to
Butter one 9-inch by 5-inch by 3-inch loaf pans. In a medium
bowl, combine flour, baking powder, salt, and sugar. Add cornmeal and blend
In a separate bowl, combine and beat milk, egg, and butter.
the wet ingredients over dry mixture. Stir to blend. Fold in the
Pour batter into pans.
Bake for about 50 minutes. Cool corn
bread on rack for 10 minutes. Turn out onto rack to cool completely.
Refrigerate wrapped for 2 days, or freeze for 2 weeks.