Blueberry Cornbread
This recipe for gluten free blueberry cornbread is a lightly sweet, naturally dairy-free take on a classic cornbread recipe.
Servings: 8 slices cornbread
Ingredients
- ¾ cup (105 g) frozen (or fresh) whole kernel corn
- 1 ⅓ cups (187 g) all purpose gluten free flour blend (I used Better Batter; please click thru for full info on appropriate blends)
- ½ teaspoon xanthan gum (omit if your blend already contains it)
- 1 ¼ cups (165 g) gluten free coarsely ground yellow cornmeal
- ½ cup (100 g) granulated sugar
- 4 teaspoons baking powder
- ½ teaspoon kosher salt
- ¾ cup (135 g) fresh blueberries
- ¾ cup (6 fluid ounces) nondairy milk at room temperature
- ¼ cup (56 g) neutral oil (like grapeseed, canola or vegetable)
- 2 (100 g (weighed out of shell)) eggs at room temperature, beaten
Instructions
- Preheat your oven to 350°F.
- Grease a 10-inch cast iron skillet or a 9-inch round cake pan and set it aside. If your corn is frozen, thaw it either on the counter at room temperature or in the microwave until just unfrozen. Set the corn aside.
- In a large bowl, place the flour, xanthan gum, cornmeal, sugar, baking powder and salt, and whisk to combine well. Add the corn kernels and blueberries, and toss gently to coat.
- Create a well in the center of the dry ingredients and add the milk, oil and eggs, and mix until just combined. The mixture will be thick but soft.
- Pour the mixture into the prepared pan and smooth the top with a moistened spatula or spoon.
- Place in the center of the preheated oven and bake for 20 to 22 minutes, or just until a toothpick inserted in the center comes out clean.
- It will bake more quickly in a cast iron pan than in a cake pan, unless the cake pan is dark in color. Remove from the oven and allow to cool in the pan briefly before slicing and serving warm.
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