Cornbread has always been a mainstay at my grandmother’s dinner table. Growing up, I could expect to see a plate of cornbread on the table for almost every meal. We eagerly crumbled it into our bowls of pinto beans, used it to spoon up mashed potatoes, and spread butter on top of individual slices to be devoured right out of the pan. And while savory cornbread will always have a special place in my heart, recently I have discovered a new love for sweet, fruit-filled cornbread. This Blueberry Cornbread is dense and moist. It makes for a delicious and filling breakfast, dessert or snack. I find that it’s best served at room temperature, making it the perfect road trip and picnic food.
Recipe adapted from Paula Deen
- 1 1/2 cups all-purpose flour
2/3 cup vegan refined sugar
1/2 cup cornmeal
1 tablespoon baking powder
1/2 teaspoon sea salt
1 1/4 cups unsweetened soy milk
1/2 cup vegan vanilla yogurt
1/3 cup grape seed oil
4 tablespoons vegan butter substitute, melted
2 teaspoons apple cider vinegar
1 cup fresh or frozen blueberries
- Preheat your oven to 350 degrees Fahrenheit.
- In a bowl, whisk together the all-purpose flour, sugar, cornmeal, baking powder and sea salt.
- In a separate bowl, stir together the soy milk, yogurt, grape seed oil and vegan butter substitute.
- Slowly add the dry ingredients to the wet ingredients, stirring until fully combined.
- Stir in the apple cider vinegar
- Fold in the blueberries.
- Bake in a 9″ x 4″ loaf pan for 35 minutes, or until a toothpick can be inserted and removed cleanly.