Blueberry Cornbread

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Blueberry Cornbread

Happy 4th of July!  Barbecues and fireworks!  Picnics too!  And hence cornbreads!  I don't usually have a hankering for bread (or for starchy things in general), but I do love cornbread.
We seem to always make cornbread for July 4.  They are fluffy and just slightly sweet.  The buttermilk really gave it a nice tangy flavor.  Perfect for going on a picnic or bringing a couple of squares while waiting for the fireworks.  And they are so easy to make as well; just mix everything together by hand and bake and voila!  You have delicious cornbread to last you.  I always add blueberries at this time because they are in season and are very sweet.  The key to adding berries is that you absolutely need sweet berries.  We've added blueberries when they were not in season, and the result was not ideal, and that's a nice way of putting it.

Recipe
Blueberry Cornbread
1/4 Cup Canola Oil
1 1/2 Cups Cornmeal
1 Cup Flour
1 1/2 tsp baking powder
1 tsp salt
2 TBSP sugar
1 1/2 Cups Buttermilk
1 Cup blueberries, or more if desired

1.  Preheat oven to 400 F.
2.  Combine the dry ingredients.  Mix the eggs and oil into the buttermilk, then mix this into the dry ingredients.  Fold blueberries into the mixture.
3.  Pour into a pan and then bake for about 30 minutes or until the top is slightly brown.
Enjoy!