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Skillet Blueberry Corn Bread

6 strips bacon, fried until crisp, crumbled

1 1/2 cups yellow cornmeal

1 1/2 cups all-purpose flour

1/2 cup granulated sugar

2 tablespoons baking powder

2 large eggs, slightly beaten

1 1/2 cups milk

1/3 cup melted vegetable shortening, cooled slightly

3 cups fresh or frozen and slightly thawed blueberries

Butter for accompaniment

1. Fry bacon in 9-inch skillet until crisp; remove from skillet and crumble. Drain all but about 1 tablespoon drippings from skillet and set skillet aside.
2. Preheat oven to 425*F (220*C).
3. Combine cornmeal, flour, sugar and baking powder; make a well in center and set aside.
4. In another bowl, whisk together the eggs, milk and shortening. Pour liquid mixture into well of dry mixture and stir to blend well. Pour batter into the reserved 9-inch skillet. Evenly sprinkle the blueberries and reserved crumbled bacon on top.
5. Bake for 20 to 25 minutes. Cut into 8 wedges. Serve warm with butter.

Makes 8 servings.