1 cself rising corn meal
1 cself rising flour
2/3 cbrown sugar, lightly packed
2/3 chalf and half
2 1/2 tspvanilla extract
1/2 cbutter, melted
How to Make Blueberry Cornbread
- Preheat oven 325. Sift flour and cornmeal in a medium bowl, add brown sugar.
- In a separate bowl, add eggs, half and half and vanilla. Mix well and add to dry ingredients. Melt butter and add to mixture. Add cinnamon and blueberries.
- Pour into a greased 8 x 8 pan bake at 325 for about 35 minutes. Remove from oven and cool for 5 to 10 minutes. Serve warm with whipped cream/cool whip.
I sprinkle a little powdered sugar/cinnamon mix on top just before serving.