Blueberry Cornbread

Okay, Okay. I know what you're thinking. This dessert sounds weird! But hear me out. I created this for those of you who like a less sweet dessert, and/or those who were raised on a sweet rather than savory cornbread. It's like if cornbread and blueberry muffins had a baby. If the rest of your crew prefers something sweeter, serve with dairy-free vanilla ice cream to give it more of a cobbler feel. Or eat for breakfast as an alternative to pancakes!

Blueberry Cornbread (Gluten-Free)- VegWithMandy.com

Preheat oven to 375F.

Spray 13in cast iron pan with cooking spray.

Gather a large mixing bowl and 2 small bowls.

In large mixing bowl, add dry ingredients:

• 1c. Cornmeal*

• 1c. Oat* flour (see note)

• 2 tsp baking powder

• 1 tsp salt

Stir.

In first small bowl, stir up:

• 1c. Unsweet vanilla almond milk

• 1 Tbsp lemon juice.

This will create “buttermilk”. 

Let sit 5 mins. Set aside.

In second small bowl, add:

• Egg replacer** for 2 eggs 

Let them “set” 5 mins, then add:

• 1/3c maple syrup 

• 1/4 c canola oil.

• “Buttermilk” (above).

Mix these wet ingredients well.

Add wet ingredients to dry ingredients in large bowl, and mix again. 

Fold in:

• 1 and 1/2 c blueberries***

Pour into cast iron pan.

Bake at 375F for about 20 minutes

Optional, Serve with:

• vanilla ice cream, dairy-free***

Notes: *Use certified gluten-free oats/oat flour and cornmeal, if needed. As always, check labels carefully. / You can either buy oat flour, or make your own using oats in high-speed blender (such as a Vitamix), if you have one. I use the Vitamix method. Keep in mind the volume will decrease after turning the oats into flour, so I'd reduce store bought flour by 2 Tbsp in this recipe; that is using either 1 cup minus 2 Tbsp flour (3/4 c + 2 Tbsp) -OR- 1 full cup intact oats turned into flour.

**Bob's Red Mill makes a great Egg-replacer. I've tried others but not been quite as happy with them. You may also try mixing 2 Tbsp ground flax seed + 6 Tbsp water and let it set 5 min; this is the equivalent of 2 "flax eggs"; it worked well for me in this recipe.

***Fresh blueberries, or defrosted and drained if frozen. To "defrost" frozen ones, simply place in colander, run hot water over to warm them. I try to remember to do this at beginning of recipe, and then repeat running warm water over/draining right before needing them. / We've also substituted mixed berries, which tasted great but didn't keep as well at room temperature, due to higher moisture content.

****I really like SoDelicious brand plant-based ice cream. They live up to their name!