BLUEBERRY CORNBREAD

     1-½ cups flour               2 beaten eggs
     1 cup cornmeal               2 cups milk
     ¼ cup sugar                  ¼ cup melted butter
     ½ tsp salt                   1 cup blueberries
     4 tsp baking powder          

Heat a greased skillet in the oven while preheating to 425°.

Sift the flour, cornmeal, sugar, salt, and baking powder into a bowl. Mix the eggs, milk, and butter, and add to the dry ingredients. Beat until smooth. Fold in the blueberries.

Pour into the skillet and bake for 30 minutes at 425°.

Adapted from the “Southern Living Deep South Cookbook” (1972). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!