Blueberry Cornbread

Okay, Okay. I know what you're thinking. This dessert sounds weird! But hear me out. I created this for those of you who like a less sweet dessert, and/or those who were raised on a sweet rather than savory cornbread. It's like if cornbread and blueberry muffins had a baby. If the rest of your crew prefers something sweeter, serve with dairy-free vanilla ice cream to give it more of a cobbler feel. Or eat for breakfast as an alternative to pancakes!

Blueberry Cornbread (Gluten-Free)- VegWithMandy.com

Preheat oven to 375F.

Spray 13in cast iron pan with cooking spray.

Gather a large mixing bowl and 2 small bowls.

In large mixing bowl, add dry ingredients and stir well:

1c. Cornmeal*
1c. Oat* flour (see note)
2 tsp baking powder
1 tsp salt

In first small bowl, create "buttermilk"; stir up the following and let sit 5 mins:

1c. Unsweet vanilla almond milk (or soy or rice milk for nut free)
1 Tbsp lemon juice.

In second small bowl, add in the order listed, and mix well. These are your wet ingredients:

Egg replacer** for 2 eggs, letting them sit 5 mins, and then add:

1/3c maple syrup
1/4 c canola oil.
“Buttermilk” (above).

Add wet ingredients to dry ingredients in large bowl, and mix again.

Fold in:

1 and 1/2 c blueberries***

Pour into cast iron pan.

Bake at 375F for about 20 minutes

Optional, Serve with:

vanilla ice cream, dairy-free***

Notes: *Use certified gluten-free oats/oat flour and cornmeal, if needed. As always, check labels carefully. / You can either buy oat flour, or make your own using oats in high-speed blender (such as a Vitamix), if you have one. I use the Vitamix method. Keep in mind the volume will decrease after turning the oats into flour, so I'd reduce store bought flour by 2 Tbsp in this recipe; that is using either 1 cup minus 2 Tbsp flour (3/4 c + 2 Tbsp) -OR- 1 full cup intact oats turned into flour.

**Bob's Red Mill makes a great Egg-replacer. I've tried others but not been quite as happy with them. You may also try mixing 2 Tbsp ground flax seed + 6 Tbsp water and let it set 5 min; this is the equivalent of 2 "flax eggs"; it worked well for me in this recipe.

***Fresh blueberries, or defrosted and drained if frozen. To "defrost" frozen ones, simply place in colander, run hot water over to warm them. I try to remember to do this at beginning of recipe, and then repeat running warm water over/draining right before needing them. / We've also substituted mixed berries, which tasted great but didn't keep as well at room temperature, due to higher moisture content. Also, because the mixed berries were juicier, their acidity reacted with the cast iron after day 2, leaving a metallic taste. I'd probably bake in an 8x8 or lasagna pan in the future for the mixed berries, or refrigerate leftovers.

****I really like SoDelicious brand plant-based ice cream. They live up to their name!