Blueberry Cornbread
Say hello to your new favorite cornbread recipe. It's as easy to make as it is delicious! This blueberry cornbread is so tender, moist, and buttery that no one will guess it's vegan.
Equipment
- 9x5 inch metal loaf pan
- one medium sized mixing bowl
Ingredients
Blueberry Cornbread
- 1 13.5 oz can coconut milk
- 4 tablespoon melted vegan butter
- 4 tablespoon agave
- 2 teaspoon baking powder
- 1 cup cornmeal
- 1 cup regular or gluten-free all purpose flour
- ½ cup frozen corn
- 1 cup fresh or frozen blueberries
Instructions
How To Make Blueberry Cornbread
- Begin by preheating the oven to 375. Spray a metal loaf pan with non-stick baking spray.
- In a medium mixing bowl, mix the melted vegan butter, coconut milk, agave, and baking powder together. Add the flour and cornmeal and mix until a silky batter forms. Fold in the corn and the blueberries. Transfer the batter into the greased loaf pan.
- Bake the blueberry cornbread in the oven for 45-50 minutes or until it is golden on the top and browned around the edges. Enjoy warm spread with vegan butter or drizzled with more agave.
Video
Nutrition
Calories: 147kcalCarbohydrates: 26gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 102mgPotassium: 74mgFiber: 3gSugar: 7gVitamin A: 185IUVitamin C: 3mgCalcium: 48mgIron: 1mg
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