Blueberry Cornbread

Directions

1. 1
   In large bowl, beat sugar, butter and eggs until smooth.
2. 2
   Add pumpkin, milk and cornmeal; beat until smooth.
3. 3
   Sift flour with baking powder and salt, then stir in flour mixture, mixing just until combined.
4. 4
   Gently stir in blueberries and nuts.
5. 5
   Preheat oven to 350°.
6. 6
   Lightly grease 9 x 5-inch loaf pan.
7. 7
   Spread batter evenly into pan.
8. 8
   Bake 1 hour or until cake tester inserted in center comes out clean.
9. 9
   Let cool 10 minutes.
10. 10
    Remove from pan. Makes 1 loaf.