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Double Blueberry Corn Bread

     Cornbread is something that I never ate too much of while growing up.  We almost never had home made or even home baked Jiffy cornbread!  When we got some, it was usually store bought.  I can’t even imagine what ingredients made up that stuff.  It’s a shame; homemade cornbread is so easy to make!  Once I began to bake, I decided that cornbread was going to be something that I wanted to master.  I love to put things in it, like berries, seeds, jam, vegan cheese…you name it!  I have yet to try a spicy cornbread recipe, but that is next on my list…
     A few weeks ago, I was fortunate enough to come across blue cornmeal!  I had read about this rarity in Vegetarian Times a couple years ago and was instantly intrigued.  I haven’t been able to find it since.  Luckily, Arrowhead Mills sells an organic variety of blue cornmeal that I happened upon.  I knew this was a sign.  I had to make blue cornbread.  But, not just any blue cornbread…DOUBLE  blue cornbread!  I took inspiration from double chocolate muffins.  If it can be done with chocolate chips any cocoa powder, why not with blue corn and blueberries?  
     I love blueberries in cornbread.  I first tried this combination a few summers back at my local Whole Foods.  The bakery there makes vegan blueberry cornbread from scratch and it’s mighty delicious.  I’ve always liked the taste of cornbread because it’s savory and sweet at the same time.  The best thing you can do for homemade cornbread is mix in something slightly sweet into the batter to give it some depth of flavor, like fresh sweet corn off the cob…that’s a dream right there!  I hope this recipe inspires you to fantasize about cornbread as much as I do!

     

Picture

So cool looking!

PictureServing suggestion: Smother in jam! I used blackberry and spiced rum jam from Gingiffer’s Kitchen (I picked some up in Oregon…best jam ever!)

Double Blueberry Cornbread
Yield: 1 8×8 square pan/1 loaf/1 muffin tin’s worth

Ingredients

  • 1 c blue cornmeal (preferably organic)
  • 1/2 c Gluten Free All Purpose Flour (I used Bob’s Red Mill)
  • 1/2 c Brown Rice Flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp xanthan gum
  • 1 tsp stevia, opt.
  • 1 tsp Apple Cider Vinegar (I use Bragg’s)
  • 2 c unsweetened almond milk
  • 1 Tb ground flax seed
  • 1/2 tsp salt
  • 3 Tb coconut oil/melted margarine
  • 2 Tb unsweetened applesauce
  • 1 Tb nutritional yeast (gives this a buttery flavor!)
  • 1/4 c blueberries

Instructions 
Oven 350 F.

  1. Sift the dry ingredients together in a bowl.  Set Aside.
  2. In a large mixing bowl, combine all wet ingredients with a large spoon.  Let the mixture sit for about 2-3 min.  This gives the flax seed time to gel a little.
  3. Combine the wet and the dry until incorporated.  Fold in the blueberries.
  4. Pour batter into a prepared tin.  I used an 8×8 square cake tin.  Bake for approx 30-35 min or until a tester comes out clean.  Let cool before cutting or the cornbread will fall apart.  (It’s hard to wait, I know!)

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