Blueberry Corn Bread

pound (1 stick) butter 1 cups milk
2 teaspoons baking powder 1 cup yellow cornmeal
1 cup sugar cup blueberries, or a little more
teaspoon salt 1 cups flour
2 eggs
Cream together butter and sugar until light and fluffy, then add eggs and cornmeal and mix well. Sift together the flour, baking powder and salt. Add one third of flour mixture to the butter and egg mixture in bowl, then 1/2 cup of milk. Continue adding the dry ingredients alternately with the milk as you beat, until everything is combined. Dredge the blueberries with flour, and stir in.

Turn batter into a greased 8 inch square pan, and bake in a 375 oven for about 40 minutes. Serve hot. Makes 6 servings.