Blueberry corn bread (or raspberry)
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Blueberry corn bread (or raspberry)
  Corn    Bread  
Last updated 6/12/2012 1:09:23 AM. Recipe ID 36313. Report a problem with this recipe.
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      Title: Blueberry corn bread (or raspberry)
 Categories: Bread, Cookbook
      Yield: 9 Servings
 
    3/4 c  Butter, at room temperature
      1 c  Sugar
      3 lg Eggs
  1 1/2 c  Coarse-grind yellow cornmeal
      2 c  Unbleached all-purpose flour
      1 tb Baking powder
    1/2 ts Salt
      2 c  Milk
      1 c  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 10-inch 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 Bakery-Shoppe 6/29/97
  
  Recipe 




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Recipe ID 36313 (Apr 03, 2005)

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