Cornbread!

My cornbread recipe, to make it a little bit more sweet, sometimes I will add 8 ounces of blueberries to the mixture.

Prep: 15 minutes

Bake: 20 minutes

Oven: 400F

Makes: 8 servings

1 cup cornmeal

¾ cup all purpose flour

2 to 4 tablespoons sugar

2 ½ tablespoons baking powder

½ teaspoon salt

1 cup milk

2 eggs

¼ cup butter, melted

1. Preheat the oven to 400F. Grease an 8x8x2-inch square or 9x1 1⁄2-inch round baking pan; set aside. In a medium bowl stir together cornmeal, flour, sugar, baking powder, and salt; set aside.

2. In a bowl, whisk together the milk, eggs, and butter. Add milk mixture all at once to cornmeal mixture. Stir just until moistened. Pour batter into the prepared pan.

3. Bake for about 20 minutes or until the edges are golden brown. Cool slightly; serve warm.

Per serving plain: 173 cal., 7 g total fat (4 g. sat. fat, 0 g trans fat), 63 mg chol. 298 mg sodium, 23 g carbo., 1 g fiber, 5 g pro