Cornbread is something that I never ate too much of while growing up. We almost never had home made or even home baked Jiffy cornbread! When we got some, it was usually store bought. I can't even imagine what ingredients made up that stuff. It's a shame; homemade cornbread is so easy to make! Once I began to bake, I decided that cornbread was going to be something that I wanted to master. I love to put things in it, like berries, seeds, jam, vegan cheese...you name it! I have yet to try a spicy cornbread recipe, but that is next on my list...
A few weeks ago, I was fortunate enough to come across blue cornmeal! I had read about this rarity in Vegetarian Times a couple years ago and was instantly intrigued. I haven't been able to find it since. Luckily, Arrowhead Mills sells an organic variety of blue cornmeal that I happened upon. I knew this was a sign. I had to make blue cornbread. But, not just any blue cornbread...DOUBLE blue cornbread! I took inspiration from double chocolate muffins. If it can be done with chocolate chips any cocoa powder, why not with blue corn and blueberries?
I love blueberries in cornbread. I first tried this combination a few summers back at my local Whole Foods. The bakery there makes vegan blueberry cornbread from scratch and it's mighty delicious. I've always liked the taste of cornbread because it's savory and sweet at the same time. The best thing you can do for homemade cornbread is mix in something slightly sweet into the batter to give it some depth of flavor, like fresh sweet corn off the cob...that's a dream right there! I hope this recipe inspires you to fantasize about cornbread as much as I do!
Double Blueberry Cornbread
Yield: 1 8x8 square pan/1 loaf/1 muffin tin's worth
Oven 350 F.
This is my very first food blog! I post revised conventional recipes of foods that I hold near and dear to my heart. My cooking here is all gluten-free and cruelty-free, but full of flavor and comfort.