Blueberry Corn Bread

[vegelady]

Blueberry Corn Bread
Source: www.pastrywhiz.com (adapted)

1 cup corn meal
1-1/2 cups sifted four
1/4 cups sugar
2 tsp. baking powder
1-1/2 cups milk
Substitute for 2 eggs (flax seed gel or EnerG)
1/4 cups melted shortening (or vegetable oil)
1 cup blueberries

DIRECTIONS:

Mix corn meal, flour, sugar and baking powder. Stir in remaining ingredients
and mix well. Fold in blueberries. Grease electric skillet and preheat to
250 degrees. Pour in batter, cover and cook with vent open for 25 minutes.