You have a piping hot spoonful of chili just waiting to be served. It’s a chilly Saturday afternoon with fireplace blazing and football fans screaming. What’s missing from this equation? Cornbread. In 30 minutes, you can whip up this subtly tart and hearty loaf that’s perfect for soaking up all the warmth and spice from your chili pot. Now the formula is complete – just count the pops of blueberry as extra credit.
Gluten-Free Blueberry Cornbread
Ingredients
1 cup stone ground cornmeal (regular ground)
1 cup garbanzo and fava flour
½ tsp. sea salt
3 tsp. baking powder
1 flax egg (1 T. ground flax + 3 T water)
1/4 cup organic maple syrup
1 cup organic rice milk
¼ cup coconut oil
½ cup fresh or frozen blueberries
Directions
- Preheat oven to 425 degrees F and grease an 8” x 8” baking pan with coconut oil.
- In a large mixing bowl, combine all dry ingredients (cornmeal, flour, sea salt, baking powder).
- Add flax egg, maple syrup, milk and coconut oil and use a fork to stir together. Mash coconut oil to ensure it gets evenly distributed throughout the batter. Be careful not to overmix.
- Pour batter into prepared baking pan and top with blueberries.
- Bake 30 minutes, or until golden.