I love experimenting with different kinds of flours. I had a bunch of leftover corn meal from the holidays, so I decided to reinvent the blueberry muffin. The texture from the corn meal, mixed with the whole wheat flour is amazing. Then you get a little punch of blueberry that just takes it over the top.
You want to rotate the bread halfway.
A slight crack in center of the bread is a sign that it is fully baked. It should also bounce back a bit if you poke the center.
This bread is perfect for breakfast, dinner, or dessert. It is a great twist on your regular cornbread.
Ingredients
- 1 cup cornmeal
- 3/4 cup whole wheat flour
- 1/2 cup coconut sugar
- 2/3 cup unsweetened almond milk
- 2 eggs
- 1 teaspoon vanilla extract
- 3 teaspoons baking powder
- 1/2 cup melted coconut oil
- 1 teaspoon salt
- 2 cups blueberries (toss with 1 teaspoon of flour)
Directions
- Preheat oven to 400 degrees Fahrenheit
- Grease a square 8×8 inch pan. OR line with parchment paper
- Sift all of your dry ingredients together. The cornmeal, flour, salt, coconut sugar, baking powder. Set aside
- In a separate bowl, Mix your eggs, milk, vanilla extract, and coconut oil.
- Mix you dry ingredients into your wet ingredients. Just enough so it is incorporated. If you over mix, it will result in a tough cake.
- Gently fold in you blueberries that have been dusted with flour. (The flour keeps your berries from sinking to the bottom).
- Place in oven and bake for 30 minutes. May be slightly more or less depending on your oven. Check with a toothpick. If it comes out clean, it is fully baked.
Blueberry Cornbread
Whole Wheat Blueberry Cornbread
Author: Rochelle Stivers
Cuisine: American
Recipe type: Dessert
Serves: 16
Prep time:
Cook time:
Total time:
Ingredients
- 1 cup cornmeal
- ¾ cup whole wheat flour
- ½ cup coconut sugar
- ⅔ cup unsweetened almond milk
- 2 eggs
- 1 teaspoon vanilla extract
- 3 teaspoons baking powder
- ½ cup melted coconut oil
- 1 teaspoon salt
- 2 cups blueberries (toss with 1 teaspoon of flour)
Instructions
- Preheat oven to 400 degrees Fahrenheit
- Grease a square 8x8 inch pan. OR line with parchment paper
- Sift all of your dry ingredients together. The cornmeal, flour, salt, coconut sugar, baking powder. Set aside
- In a separate bowl, Mix your eggs, milk, vanilla extract, and coconut oil.
- Mix you dry ingredients into your wet ingredients. Just enough so it is incorporated. If you over mix, it will result in a tough cake.
- Gently fold in you blueberries that have been dusted with flour. (The flour keeps your berries from sinking to the bottom).
- Place in oven and bake for 30 minutes. May be slightly more or less depending on your oven. Check with a toothpick. If it comes out clean, it is fully baked.
Leave a Reply