---------- Recipe via Meal-Master (tm) v8.05
       Title: Oatmeal Cornmeal Blueberry Bread
  Categories: Breads, Fruits
       Yield: 1 Recipe
            Pam spray
   1 1/2 c  Unbleached white flour
     1/3 c  Stone ground yellow cornmeal
     1/4 ts Baking soda
       1 ts Baking powder
     1/2 ts Salt
       1 c  Blueberries; wash, pick over
       2    To 4 tb walnuts; toast,
            -chop, opt
     1/4 c  Regular rolled oats
       3 tb Corn, canola, or peanut oil
       2    Eggs
     1/2 c  + 2 tb buttermilk
     3/4 c  Sugar
       1    Lemon; finely grated rind of
   Preheat oven to 350~. Pam 1 lg, 2 med, or 3 sm loaf pans. Sift the dry
   ingredients (flour, cornmeal, soda, baking powder, and salt) together into
   a large bowl. Combine the blueberries, walnuts, and oats in a second bowl,
   and sprinkle 1 tablespoon of the flour mixture over them. In a third bowl,
   beat together the oil, eggs, buttermilk, sugar, and lemon rind. Quickly
   combine dry and wet mixtures, using as few strokes as possible. Gently stir
   in the berries. Batter should be stiff. Spoon batter into prepared pan/
   pans. Bake 45 to 55 minutes (large pans), 35 to 50 (medium), and 35 to 40
   (small). Check 2/3 of the way through the baking period; if loaves are
   browning excessively, tent loosely with foil. Let baked breads cool 10
   minutes in pan, run knife around the edge of pan, and turn loaves out. Let
   finish cooling on a rack. Yield 1 large, 2
   medium, or 3 mini loaves. Source: Chef du Jour, Crescent Dragonwagon, TVFN.
   MM Waldine Van Geffen vghc42a@prodigy.com.