Description
Blueberries add tartness and fresh corn lends a subtle sweetness to this gluten free and vegan blueberry cornbread. It's a cross between a light dessert/breakfast cake and a summery side dish, perfect for any BBQ or picnic!
Ingredients
- 2 tablespoons ground flax meal, divided
- 1 cup fine cornmeal
- 1/2 cup gluten free all purpose flour, divided
- 1/2 cup oat flour
- 1/2 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon xanthan gum*
- 1 cup unsweetened nondairy milk (room temperature)
- 1/2 cup vegan butter, melted
- 1/4 cup agave syrup
- 1 1/2 tablespoon fresh lemon juice
- 1 cup fresh blueberries, plus some for topping
- 1 cup fresh corn kernels (2-3 cobs of corn)
Instructions
- Preheat oven to 350°F / 175°C. Grease a 9" cast iron skillet or 9x9" baking dish.
- In a small bowl, combine 1 tablespoon flax meal (saving the other 1 tablespoon) with 2.5 tablespoons water. Let the mixture sit for 10 minutes, until it forms a gelatinous mixture.
- Wash the blueberries and pat them dry with a towel. Place the berries in a bowl and toss with 2 tablespoons of the gluten free flour until the berries are coated. This will prevent them from sinking in the batter.
- Combine the cornmeal, remaining gluten free flour flour, oat flour, 1 tablespoon of the flax meal, baking powder, baking soda, salt, and xanthan gum in a mixing bowl.
- Add the milk, melted butter, agave, flax egg, and lemon juice to the dry ingredients and stir well to combine.
- Fold the corn kernels and the blueberries into the batter. Let the batter sit for 20 minutes.
- Pour the batter into the prepared skillet or baking dish and top with a handful of blueberries. Bake for 33-36 minutes, until a toothpick inserted into the center comes out clean. Remove from the oven and let cool completely before slicing.
Notes
*Xanthan gum: Most gluten free all purpose flour blends already contain xanthan gum, but we use a very small amount of flour in this recipe, so it just needs a bit more to improve the texture. You can find xanthan gum in specialty grocery stores like Whole Foods. If you don't have access to a store that sells xanthan gum, you can leave it out; the texture may just be a bit gummy and more likely to fall apart when sliced.
Read more about how to make & use flax eggs here.
Coating the blueberries in flour helps to prevent them from sinking in the batter. If you skip this step, the blueberries won't be evenly incorporated throughout the bread, but will instead sink to the bottom.
Baking soda and lemon juice react with one another to create carbon dioxide. This is what provides the rise in the cornbread. So don't forget them!
Use a toothpick to determine when the cornbread is done cooking.
- Prep Time: 15 minutes
- Rest Time: 20 minutes
- Cook Time: 35 minutes
- Category: Baking
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 Slice
- Calories: 249
- Sugar: 8.1 g
- Sodium: 548.5 mg
- Fat: 12.5 g
- Carbohydrates: 36.6 g
- Fiber: 10.5 g
- Protein: 3.4 g
