Yields1 Serving

Native American Recipe from http://nativechefs.com

Ingredients

 2 cups all purpose flour
 1 cup (blue) cornmeal
 ¾ cup sugar
 1 tbsp baking powder
 1 tsp salt
 ½ tsp baking soda
 1 cup buttermilk
  cup vegetable oil
 2 eggs (large)
 1 tsp vanilla
 1 cup fresh or dried blueberries

Directions

1

Preheat oven to 375°F. Grease and flour muffin tins or mini-muffin tins.

2

In a large bowl stir first 6 (dry) ingredients together and set aside.

3

In a medium bowl whisk together the buttermilk, eggs, oil, and vanilla.

4

Gently incorporate the wet mixture into the dry and stir until moistened. Fold in the blueberries and place batter into pans.

5

Bake for approximately 20 minutes, until toothpick inserted comes out clean. Cool on rack for a few minutes and remove from pans to continue cooling.

Ingredients

 2 cups all purpose flour
 1 cup (blue) cornmeal
 ¾ cup sugar
 1 tbsp baking powder
 1 tsp salt
 ½ tsp baking soda
 1 cup buttermilk
  cup vegetable oil
 2 eggs (large)
 1 tsp vanilla
 1 cup fresh or dried blueberries

Directions

1

Preheat oven to 375°F. Grease and flour muffin tins or mini-muffin tins.

2

In a large bowl stir first 6 (dry) ingredients together and set aside.

3

In a medium bowl whisk together the buttermilk, eggs, oil, and vanilla.

4

Gently incorporate the wet mixture into the dry and stir until moistened. Fold in the blueberries and place batter into pans.

5

Bake for approximately 20 minutes, until toothpick inserted comes out clean. Cool on rack for a few minutes and remove from pans to continue cooling.

Blueberry Cornbread