Blueberry Cornbread!! Yummy!!!

Blueberry Cornbread: from The New Moosewood Cookbook by Mollie Katzen

Ingredients:

Butter  for the pan

1 cup cornmeal

1 cup flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk or Stonyfield Plain Yogurt 

1 egg

1/4 cup sugar or honey

3 tablespoons melted butter 

1 1/2 cups fresh blueberries

Directions:

Preheat the oven to 350 degrees F. Grease an 8-inch square pan (or a 9- or 10-inch cast-iron skillet) with butter or margarine.
Combine the dry ingredients in a medium-sized bowl. Combine the wet ingredients (including sugar or honey) separately. Stir the wet ingredients into the dry, mixing just enough to thoroughly combine. Fold in the fresh blueberries. Spread into the prepared pan.
Bake for 20 minutes, or until the center is firm to the touch and a knife inserted comes out clean. You can pour the batter into muffin tins for muffins, just watch your baking time it will take closer to 15 minutes. 
 Serve the cornbread warm with butter for breakfast or with a scoop of French Vanilla Ice Cream for dessert! I like the latter personally ;)