You Too Can Make Blueberry Cornbread

It is really quite simple, just a lot of ones, a half, a three, and two sixes! Make sense? hehe... Allow me to explain...

Preheat: 425 degrees

Ingredients:
1 cup of white Indian Head corn meal mix
1 cup of plain white flour
1 cup of milk
1 egg
1 teaspoon of salt
1/2 cup of sugar
3 tablespoons of baking soda
6 oz of blueberry jam
6 oz of fresh blueberry 

Directions:

1. Use a little oil to wipe down whatever pan you plan to use. I'd recommend an 8 or 9 inch round pan but you could use muffin pans if you like.Go ahead and spray your pan and place it in the oven while the oven preheats. This will allow the pan to preheat too which then when used to bake the bread creates a crispy edge on the cornbread.
2. Mix all your dry ingredients (corn meal, flour, salt, sugar, baking soda) into one bowl.
3. Mix your wet ingredients into another (milk, egg)
4. Then with a blender or something, blend the 6oz of blueberries, and add them, along with the 6oz of blueberry jam, to the wet mixture of milk and eggs. Mix together well.
5. Combine the wet ingredients and dry ingredients. Mix very thoroughly. Your mixture should turn out a nice pretty lavender color. (No need to use a mixer). 
6. Retrieve your preheated pan from the oven, spray a little more non-stick spray into the pan. Then pour the mixture into the pan.
7. If you want to get fancy, which I did today, you can take a little honey, and drip it in squiggly lines all along the top of cornbread mix once it's in the pan. This adds a little more sweetness in some spots. But it's optional. 
8. Cook for 21-24 minutes in your oven.

And.... WALLAH! Blueberry Cornbread! Your very own batch :). Cool, cut, bite, consume, enjoy, smile your Southern smile :).

Oh, and then place your creation by the window, between your sewing box and decorative beige balls-in-a-vase and take pictures of it to post on your blog. Duh.