The Kings' Rose
Bed and Breakfast

South Kingstown, Rhode Island

Specialty Recipe

Blueberry Cornbread

Ingredients:

1/4 pound margarine or butter (1 stick)

1 cup granulated sugar

2 eggs

1 cup yellow corn meal

1-1/2 cups flour

2 Tablespoons baking powder

1/2 teaspoon salt

1-1/2 cups milk

1/2 cup blueberries

With an electric mixer, cream margarine or butter with sugar. Add eggs and corn meal. Sift the flour, baking powder, and salt onto a sheet of waxed paper.

Add 1/3 of the flour mixture to the corn meal mixture, then 1/2 cup milk. Beat. Repeat twice until you have used all the milk. Next, stir in the blueberries dredged with flour. Turn into an 8-inch square pan, greased or lined with waxed paper.

Bake in a moderate (375 degrees Fahrenheit) oven for 40 minutes or until a toothpick or stiff straw comes out dry. Serve hot. (This recipe freezes well, and when thawed in a microwave or oven on low heat, it tastes freshly baked.)

Serves: 6 to 9

• The Kings' Rose
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)