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Blueberry Cornbread

A hearty breakfast treat - great with fresh or frozen berries!


8 tbsp unsalted butter, plus more for the pan
1 cup granulated sugar
2 large eggs
1/2 cup yellow cornmeal
1/2 cup corn grits
1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 1/2 cups milk
1/2 cup blueberries (fresh or frozen)


1. Preheat the oven to 375 degrees F.  Grease an 8-inch square pan with butter.

2. In an electric mixer, beat together (cream) the butter with the sugar.  Add the eggs, cornmeal, and corn grits.  Sift onto a sheet of wax paper the flour, baking powder, and salt.  Add one third of the flour mixture to the cornmeal mixture, then 1/2 cup of milk.  Repeat two more times, adding first the 1/2 cp of milk then 1/3 of the flour mixture each time.  Gently stir the blueberries into the batter.

3. Pour the batter into the prepared baking dish.  Bake for 40 minutes or until a skewer inserted into the middle comes out clean.

Be good to the land and the land will be good to you.

Philip James JONES, FARM FOUNDER, 1821-1912