For Sauce:

• 1 quart Fresh blueberries, rinsed and drained
• 1 cup Sourwood honey
• 1/4 cup Cornmeal
• 1 cup Water
• 2 tablespoons Fresh mint leaves, chopped

1. In a saucepan, combine blueberries, honey, and enough water to just cover the berries.
2. Bring berries to a boil and boil for 5 minutes.
3. In a bowl, mix cornmeal with water until smooth.
4. Stir mixture into hot berries.
5. Add mint.
6. Stir over low heat until berries thicken.
7. Cool.

For Fried Bread:

• 1 cup All-purpose flour
• 1 cup Cornmeal
• 2 teaspoons Baking powder
• 2 Eggs, beaten
• 1 cup Creamed corn
• 1/2 cup Whole milk
• Deep fat to fry in

1. In a bowl;  mix flour, creamed corn, baking powder, cornmeal, and stir well.
2. Then add eggs, and milk until a soft dough is formed.
3. It may be necessary to add more milk.
4. Knead dough on floured board a few times until it is smooth dough.
5. Roll out to ½ inch thickness, and cut with a sharp knife into 3 inch squares.
6. Fry squares in preheated deep fat until lightly browned, about 3 to 4 minutes.
7. Turn and brown on other side.
8. Drain on absorbent paper.
9. Serve warm fried bread with blueberry sauce spooned over.