Blueberry Cornbread

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click here 1 cup Martha White® Self-Rising Corn Meal
1 cup Martha White® Self-Rising Flour
¼ cup sugar
¼ cup light brown sugar
1 ¼ cup Mayfield® Buttermilk
2 large eggs
1 Tbs vanilla
½ cup of melted butter
6-ounce cheddar cheese, shredded
1 ½ cup blueberries

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1. Preheat oven to 325° F.
2. Spray 10 ¼” Lodge® Cast Iron skillet with non-stick cooking spray or rub with butter.
3. Mix dry ingredients, whisk eggs, buttermilk, and vanilla and add to dry ingredients then pour in the melted butter. (Don’t over mix.)
4. Pour batter into pan and scatter blueberries all over the top.
5. Bake 40 minutes.

Serve immediately and enjoy.