Montana Huckleberry Cornbread
Servings: 8

1/3 cup cornmeal
1/3 cup whole wheat flour
1/3 cup wheat germ (i.e.Kretschmer®)
3 teaspoons baking powder
2 eggs -- slightly beaten
1/4 cup olive oil (light flavor)
1/4 cup honey
1 cup low-fat buttermilk
1 cup huckleberries

Preheat oven to 350F. Lightly spray a 9-inch round cake pan with vegetable cooking spray and set aside. Combine cornmeal, flour, wheat germ, and baking powder. Make a well in center.

In a separate bowl, mix eggs, oil, honey and buttermilk. Add to dry ingredients all at once. Blend until just moistened. Fold in huckleberries and pour into prepared pan.

Bake for 35 minutes in preheated oven.