Blueberry Cornbread - Dairy Free

I thought blueberry cornbread would be yummy, and it was!  My husband even liked it, and he doesn't like plain cornbread!  This recipe is for dairy free, but if you don't need to be dairy free, go ahead and use butter and regular milk.

Blueberry Cornbread
1 cup soy or almond milk
1/4 cup melted shortening
1 large egg
1 1/4 cup cornmeal
1 cup all purpose flour
3/4 cup sugar
1 Tbsp baking powder
1/2 tsp salt
1 cup blueberries (and a few more if you love blueberries)

Preheat oven to 350.  Place shortening in cast iron skillet and place in oven so shortening will melt.  Meanwhile, mix milk and egg with wire whisk.  In another bowl, combine cornmeal, flour, sugar, baking powder, and salt.  Add dry ingredients to milk and egg and mix.  Pour in melted shortening and mix.  Stir in blueberries and pour batter into skillet.  Bake for 30 minutes or until knife comes out clean.  Cut in wedges and enjoy.