1 egg
2 c. cornmeal
2 tbsp. sugar
1 tsp. salt
1 1/4 to 1 1/2 c. milk
3 tbsp. melted shortening
1 c. fresh or frozen blueberries

Beat eggs and add cornmeal, sugar, salt, milk and shortening. Gently fold in blueberries into the batter. Drop batter by spoonfuls onto a well greased hot griddle. Serve with Orange-Blueberry Sauce.

SAUCE:

In a saucepan, combine: 3/4 c. water 1/2 c. orange juice 1 c. fresh or dry-pack frozen blueberries

Bring to a boil and simmer for about 10 minutes. Cool slightly and serve over corn cakes.