2 tb Cornmeal 2 c All-purpose flour 1 1/2 ts Baking powder 1 1/2 ts Baking soda 1/4 ts Salt 1 ts Ground cinnamon 1 ts Ground cloves 1/2 c Port wine 1/4 c Canola oil 1 Egg 2 Egg whites 2/3 c Low-fat buttermilk 1 tb Vanilla extract 3 c Blueberries Preheat the oven to 350 F. 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 cup. 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. Cal. 196, Carb. 37g, Protein 3g, Chol. 12mg, Fat 4g/18% * Source: Great Good Food - by Julee Rosso * Typos by: Karen Mintzias
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