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Blueberry Cornbread
[Vegan]

Name: Blueberry Cornbread [Vegan]
Yield: servings
Cuisine: NO info

NH By: Nikki Haney

Author Bio

Southern born and Brooklyn based, Nikki is the founder of The Tolerant Vegan where she... Read More

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Sweet Breads That Are Perfect for Tea Time

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Blueberry

Blueberry Cornbread [Vegan]

Dairy Free

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... Read More

Ingredients You Need for Blueberry Cornbread [Vegan]

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, melted
2 teaspoons apple cider vinegar
1 cup fresh or frozen blueberries

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How to Prepare Blueberry Cornbread [Vegan]

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.