Blueberry Cornbread - cooking recipe

Ingredients

1 1/2 c. unsifted all-purpose flour
3 tsp. baking powder
1 tsp. salt
1/2 c. sugar
1/4 c. soft butter or margarine
1 c. canned pumpkin
1 c. yellow cornmeal
2 eggs
1/2 c. milk
1 c. blueberries
1/2 c. coarsely chopped walnuts

Preparation

In large bowl, beat sugar, butter and eggs until smooth.
Add pumpkin, milk and cornmeal; beat until smooth.
Sift flour with baking powder and salt, then stir in flour mixture, mixing just until combined.
Gently stir in blueberries and nuts.
Preheat oven to 350\u00b0.
Lightly grease 9 x 5-inch loaf pan.
Spread batter evenly into pan.
Bake 1 hour or until cake tester inserted in center comes out clean.
Let cool 10 minutes.
Remove from pan. Makes 1 loaf.