Until we made the blueberry cornbread, I never thought blueberries will go with cornbread, however they turned out to be a perfect pair.
The plan was to let it cool so we could slice it up and take pretty pictures, but a few friends stop by and it was quickly devoured. It was a great accompaniment to our afternoon tea.
These two pictures are the only prove that it did exist.
1 cup coarsely ground corn meal
1 cup flour
1/4 cup turbinado sugar
4 teaspoon baking powder
1 teaspoon salt
1 cup + 2 tablespoon unsweetened almond milk
4 tablespoon grape seed oil
1 tablespoon ground flaxseed meal + 3 tablespoons water
1 1/2 cups blueberries
Nutritional Facts via Recipe Analyze (Calorie Count)
Mix the flax-seed meal and water in a small bowl and let the mixture sit for two to three minutes to thicken
Preheat oven to 350° F, grease a loaf pan and set aside.
In a bowl, combine the flour, sugar, baking powder and salt.
In a separate bowl, whisk together the almond milk, oil and flax mixture.
Mix together the wet and dry ingredients and stir until blended.
Stir in the blueberries
Pour into pan, bake for 25 minutes, or just until a toothpick inserted into the middle comes out clean and the top is lightly browned.