From The Lady & Sons Savannah Country Cookbook: Sweet Blueberry Cornbread

Ingredients

1 cup all-purpose flour

⅔ cup sugar

½ cup cornmeal

1 tablespoon baking powder

½ teaspoon salt

1 cup milk

2 large eggs, lightly beaten

⅓ cup canola oil

4 tablespoons butter, melted

1 cup blueberries, fresh or fresh frozen

Directions

Preheat oven to 350 degrees. Spray an 8-inch square baking pan with nonstick baking spray and set aside. In a medium mixing bowl, whisk together flour, sugar, cornmeal, baking powder, and salt. In a separate large mixing bowl, whisk together milk, eggs, oil, and butter. Add to flour mixture and stir just until blended. Gently fold in blueberries. Pour into prepared baking pan. Bake for 35 minutes, or until wooden pick comes out clean. Serve warm with butter.

More About The Lady & Sons Savannah Country Cookbook

Paula Deen’s first and best-selling cookbook proves that true Southern cooking never goes out of style. Paula has added 25 recipes to her classic collection of down-home Southern family favorites, including Paula’s famous Chicken and Waffles, Oven-Fried Catfish, Savannah Sloppy Joes, and Sweet Blueberry Corn Bread. This friendly cookbook from The Lady & Sons, one of the most frequently visited restaurants in Savannah, comes filled with hundreds of quick and easy recipes perfect for home entertaining, family picnics, or Sunday dinners.

The Lady & Sons Savannah Country Cookbook is now available at Amazon, Barnes & Noble, Target, and your local bookstores!

Paula Deen - As a young girl growing up in Albany, Georgia, Paula Deen never dreamed she would become an American icon. As a young mother, Paula was living the American dream — married to her high school sweetheart and raising two adorable boys — when tragedy struck. Her parents died, her marriage failed and she began a prolonged battle with agoraphobia. With her boys in their teens and her family near homelessness, Paula took her last $200, reached deep inside her soul and started The Bag Lady, a home-based catering company that marked the start of Deen's professional cooking career. With sons Jamie and Bobby delivering lunch-and-love-in-a-bag, beginning in June 1989, Paula turned her life around by sharing what she knew best, traditional Southern cooking.