Ingredients

2 Tbsp. cornmeal
2 C. all-purpose flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground cloves
1/2 C. port wine
1/4 C. oil
1 egg plus 2 egg whites
2/3 C. low-fat buttermilk
1 Tbsp. vanilla extract
3 C. blueberries

Cooking Instructions

Preheat the oven to 350. In a large mixing bowl, combine all the dry ingredients and set aside. In a small saucepan, reduce the port over medium heat to 1/4 C. Cool to room temperature. Add the port and remaining ingredients, except the blueberries, to the dry mixture, one at a time, stirring constantly, until combined and smooth. Gently fold in the blueberries. Lightly spray or wipe a 7 x 11-inch glass baking pan with vegetable oil. Pour the batter into the pan with and bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Serve warm from the oven or cool to room temperature.
 
 
"Go then, eat your bread in happiness and drink your wine with a cheerful heart; for God has already approved your works." (Ecclesiastes 9:7)