Blueberry Cornbread
I was inspired to make this cornbread recipe after seeing the most delicious looking blueberry cornbread in Whole Foods. I knew I had to make a healthy vegan, oil free version of it! I also added an additional maple cream cheese glaze that truly sets this cornbread over the top!
Blueberry Cornbread Recipe | 6-8 Servings Ingredients
Ingredients
- 1 1/4 cup all purpose flour
- 1 cup fine corn meal or corn flour
- 1/4 cup maple syrup
- 1/4 cup + 2 tbsp date sugar or other sweetener of choice
- 1 1/4 cup soymilk
- 2 tsp apple cider vinegar or lemon juice
- 1/2 tsp salt
- 1 tbsp baking powder
- dash of cinnamon
- 1/3 cup applesauce
- 3/4 cup fresh blueberries
Maple Cream Cheese Glaze
- 2 tbsp kite hill cream cheese
- 2 tbsp maple syrup
- 1 tsp lemon juice
Directions:
1. Preheat oven to 400 degrees and line a 8x8 baking pan with parchment paper
2. Mix all of the wet ingredients in a bowl, starting with the apple cider vinegar and the soymilk, allow to sit for a minute then mix in the rest of the wet ingredients
3. In a separate larger bowl, mix all of the dry ingredients together well, then slowly add in the wet ingredients, stirring well to combine but not over mixing
4. You should have a thick batter, spread it evenly into your lined pan and top with the blueberries, press the blueberries into the batter
5. Bake for 25 minutes, immediately turn the oven down to 350 degrees
6. Allow to cool for 15 minutes, make the glaze while cooling
7. Top with the glaze and enjoy this divine creation!
