Blueberry Cornbread

3 Comments

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.

Blueberry Cornbread

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.

3 thoughts on “Blueberry Cornbread

  1. Pingback: A Slice of Life – My Corner of The World | gluten free zen

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