Recipe: Corn Blueberry Loaf (using buttermilk, makes 2 loaves, 1970's)

CORN BLUEBERRY LOAF

2 cups flour
1 cup yellow cornmeal
3/4 cup sugar
1 tbs baking powder
1 tsp salt
1/2 tsp baking soda
1 cup buttermilk
1/3 cup vegetable oil
2 eggs
1 tsp vanilla
1 cup blueberries (fresh or frozen)

Preheat oven to 375 degrees F. Coat 2 loaf pans with cooking spray.

In bowl, whisk first 6 ingredients together until blended. Make a well in flour mixture.

Whisk buttermilk, oil and eggs together in a cup; add to flour mixture until ingredients are moistened.

Fold in blueberries. Divide batter between loaf pans.

Bake 30 minutes or until lightly browned. Let cool in pans.

Serve with butter.

Makes 2 loaves
Source: Better Homes and Gardens Fix It Fast Cook Book, 1979