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.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)