Blueberry Spoon Bread

Good old southern style spoon bread with a twist! Moist, delicious and loaded with blueberries; this can be a side dish, a dessert or breakfast!

Ingredients

3 Cups low fat Milk
1 Tsp. Sea Salt
1 Cup Yellow or White Corn Meal
2 Tbsp. Butter
1 Tsp. Baking Powder
1 Tsp. Vanilla
1/2 Cup Cane Sugar
2 Eggs, beaten
1 1/2 Cups Fresh or Frozen Blueberries

6 servings

Directions

Heat oven to 375 degrees. Grease a 1 1/2 to 2 quart baking dish.
Rinse blueberries and let drain.
Place milk and salt in a medium sized saucepan. Bring to a boil over medium high heat.
Reduce heat to medium low, and stir in cornmeal. Stir constantly until the mixture begins to thicken, about 5 minutes.
Remove from heat and let cool 10 minutes. Stir in butter, vanilla and baking powder.
Beat eggs in a small bowl.
Fold in blueberries
Fold in cane sugar
Pour into prepared baking dish and bake 35 to 40 minutes.
Serves 6

1 hour