BLUEBERRY CORNMEAL HOT CAKES
Makes 12

1 egg
2 cups cornmeal
2 tablespoons sugar
1 teaspoon salt
1 1/4 to 1 1/2 cups milk
1 cup blueberries
3 tablespoons shortening

Beat egg. Stir in cornmeal, sugar, salt, and milk. Gently fold blueberries into batter. Drop by spoonfuls onto a well-greased hot griddle. When top bubbles, turn and brown.

Serve with:

BLUEBERRY ORANGE SAUCE
1 tablespoon cornstarch
3/4 cup sugar
3/4 cup water
1/2 cup orange juice
1 cup blueberries

In medium saucepan combine cornstarch and sugar, Add water. orange juice and blueberries, Stirring gently, bring to a boil and simmer a boil. 10 minutes.

Cool slightly; serve over cornmeal hotcakes or other pancakes. Yield: about 2 cups

Source: North American Blueberry Council