Blueberry Cornbread 1 cup flour, sifted 3/4 cup cornmeal 3 tablespoons granulated sugar 1 teaspoon baking powder 3/4 teaspoon salt 1 cup blueberries, fresh or frozen 1 egg 2/3 cup milk 1/3 cup vegetable oil Grease or spray an 8-inch square baking pan. Preheat oven to 425 degrees F. In bowl mix flour, cornmeal, sugar, baking powder and salt. Stir in blueberries. In small bowl beat egg; add milk and oil; mix. Pour all at once into flour mixture. Stir just until dry ingredients are evenly moistened. Pour batter into baking pan. Bake 25 minutes or until golden.