Sometimes, I just want something simple and filling for breakfast. As most of you who are gluten-free know, comfort bread foods aren’t on your radar as much as they used to be. There’s a lot of pre-made gluten-free bread products out there, but I have yet to find many that are so delicious I would want to eat them every day. Plus, I don’t really want the added calories of eating those types of carbs on a daily basis. But, there are those mornings when I wake up craving pancakes, waffles, or cornbread. I keep a bag of Bob’s Red Mill cornbread on hand, so this morning, corn bread it is. Not traditional cornbread, but cornbread with a little twist to keep it exciting.
1 Bag Bob’s Red Mill Gluten-Free Cornbread Mix
2 Organic Eggs
1/3 Cup Oil
1 1/2 Cups Almond Milk
1 1/2 Cups Frozen Organic Blueberries
1 tsp. Organic Cinnamon
Place mix, eggs, oil, milk, and cinnamon in large bowl and whisk until thoroughly combined. Fold in blueberries, spread into a prepared 9×9 inch pan and let rest while oven is preheating.
Bake in 375° oven for about 35-45 minutes or until top starts to turn golden and knife in center comes out clean.
Cool for a bit and serve warm with dairy-free butter & honey or dust with powdered sugar.