BLUEBERRY CORNBREAD

Blueberry Cornbread

1 cup flour, sifted
3/4 cup cornmeal
3 tablespoons granulated sugar
1 teaspoon baking powder
3/4 teaspoon salt
1 cup blueberries, fresh or frozen
1 egg
2/3 cup milk
1/3 cup vegetable oil

Grease or spray an 8-inch square baking pan. Preheat oven to 425 degrees F.

In bowl mix flour, cornmeal, sugar, baking powder and salt. Stir in blueberries.

In small bowl beat egg; add milk and oil; mix. Pour all at once into flour mixture. Stir just until dry ingredients are evenly moistened. Pour batter into baking pan. Bake 25 minutes or until golden.