This is a variation on our classic Corn Bread. The original recipe calls for corn kernels and applesauce which we were out of today when I wanted to make it. I love when new recipes are created from a lack of something (alack, alack, alack). I used blueberries instead of corn and a banana in place of applesauce. I think this is my new favorite. Update: we added millet flour to the recipe and it gave the corn bread a softer, cake like texture. Try it!
1 cup cornmeal
1 cup Bob’s Red Mill Gluten-Free All Purpose Four
1/4 cup of millet flour (optional)
4 teaspoons baking powder
2 tablespoons ground flax seeds in 6 tablespoons water
1 ripe banana
1 cup non-dairy milk or water
1/2 – 1 cup additional water
1/2 cup blueberries, fresh or frozen
1/4 nuts or seeds (we used a mix of peanuts, pumpkin seeds and sunflower seeds)
Preheat oven to 350oF. For muffins, lightly grease a muffin pan or use paper muffin cups. For cornbread, grease an 8-inch square Pyrex baking dish.
1. In a small bowl mix cornmeal with non dairy milk/water. Cornmeal can be coarse and I like to give it a chance to soften a bit before adding it to the batter.
2. In another small bowl beat the flax seeds in water. Smash the banana and mix with the soaked flax seeds and set aside.
3. In a large bowl mix the All-Purpose flour with the baking powder and millet flour (if using). Add in the flax seed mixture and 1 cup of nondairy milk/water and mix together. You may use a mixer, blender, food processor or by hand. Add another 1/2 – 1 cup of water to make a thick but pourable batter. If using optional millet flour use the total 2 cups of water and nondairy milk combined. If not using millet flour less liquid will be necessary.
4. Stir the blueberries into the batter.
4. Pour batter into baking pan or muffin tins. Bake for 15-20 minutes for muffins or 35-40 minutes for cornbread. Let cool before removing from pan. Makes 12 muffins or 16 squares of cornbread.
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