I found this recipe in the back of an Amish fiction book I recently read. Yummy!
Blueberry Cornbread
2 large eggs
1 cup buttermilk or substitute*
1/4 cup butter, melted
2/3 cup all purpose flour
1 1/3 cup cornmeal
1/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh or frozen blueberries, rinsed
In a bowl, beat eggs, buttermilk, and butter to blend. In another bowl, mix flour, cornmeal, sugar, baking powder, and salt.
Stir flour mixture into egg mixture just until evenly moistened. Gently stir in berries. Spread level in a buttered 8 inch square pan.
Bake in a 375 degree oven until a wooden skewer inserted into the center comes out clean, 25 to 35 minutes, depending on your oven. Let cool 10 minutes, then cut into 9 squares.
*I used a substitute for buttermilk: Put one teaspoon lemon juice or white vinegar into a 1 cup measuring cup. Fill the cup with milk the rest of the way to the top. Let sit for five minutes, then use as you would buttermilk.
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