When I was young, I really didn’t care for corn. In fact, the only person in our family who liked corn was my dad. But at one point, almost overnight, I started to really, really like corn. Maybe the corn-loving gene kicks in later in life. Now I put it raw in salads, in taco fillings, pastas, on top of pizza, sautéed with kale and lemon. Of course, you can’t forget about cornbread. This blueberry vegan cornbread rises so beautifully, with a golden crisp crust bursting with berries and sweet summer corn kernels. It’s just moist and sweet enough to be a treat, but healthy enough to eat any time of day. Serve with blueberry jam and vegan yogurt for a rustic brunch, or as light dessert after dinner. 🙂
Vegan Blueberry Cornbread
2 mini loaves or 1 regular loaf
1 cup corn meal
1 cup all purpose flour
2 tbsp raw sugar
1 tsp baking soda
1 tsp baking powder
kernels of one raw corn
1/2 pint blueberries
1 1/4 cup non dairy milk (I used So Delicious Coconut)
1 tbsp white distilled vinegar
1 tbsp canola oil
1/2 tsp natural vanilla extract
2 tbsp shredded coconut (optional)
1. Heat oven to 425 degrees F. In a large bowl, mix flour, corn meal, sugar, baking soda, baking powder, shredded coconut (if using) and salt and whisk with a fork to combine.
2. In a small bowl, mix the non dairy milk, vinegar, oil, and vanilla extract. Set aside for at least thirty seconds.
3. Add the wet ingredients to the dry and quickly combine. Add in corn and blueberries and combine until just mixed thoroughly. Pour batter into 2 mini loaf pans and bake for about 25 minutes (for mini loaves), or until the top is golden brown and crisp. Enjoy!
Photo: Peaceful Dumpling