|Photos the Cooking Corner.|
Blueberry Corn Bread
1-1/4 cups flour
1/2 cup yellow cornmeal
1/2 tsp. salt
1 stick softened butter
1/2 cup sugar
1/4 cup honey
1-1/2 tsp. vanilla
1/2 cup milk
2 tsp. lemon juice
1-1/2 cups blueberries (frozen is fine) mixed with 1 T. flour
In medium mixing bowl, combine flour, baking powder and salt. Set aside.
In large mixing bowl add butter and sugar. Whip with mixer until light and fluffy.
Add eggs , vanilla and lemon juice beating well. Slowly add milk and mix until well blended.
Slowly add dry ingredients. Pour into sprayed 9x5-inch loaf pan.
Bakes 55-60 minutes. Insert thin knife to check if done (knife will be clean.
Let cool 1 hour in pan. Run knife around edge of bread and then invert onto plate to cool.