Ingredients
Dry
- 1 cup Yellow cornmeal
- 1 cup All-purpose flour
- 1 Tbsp Baking powder
- 0.5 tsp Salt
- 0.33 cup Organic cane sugar (Ensure it is vegan (bone-char free))
Other
- 1.5 cup Blueberries (Fresh or frozen (do not thaw if using frozen))
- 1 Tbsp All-purpose flour (For tossing with the blueberries)
Wet
- 1 cup Unsweetened plant-based milk (Soy or oat milk preferred)
- 1 Tbsp Apple cider vinegar
- 0.33 cup Vegan butter (Melted and slightly cooled)
- 0.25 cup Maple syrup
- 1 tsp Vanilla extract
Method
- 1. Preheat your oven to 400°F (200°C). Lightly grease an 8x8-inch square baking pan or line it with parchment paper.
- 2. In a small bowl, whisk together the plant-based milk and apple cider vinegar. Let it sit for 5 minutes to curdle and create a vegan buttermilk.
- 3. In a large mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, salt, and organic cane sugar.
- 4. Add the melted vegan butter, maple syrup, vanilla extract, and the vegan buttermilk mixture to the dry ingredients. Stir with a spatula until just combined. Be careful not to overmix.
- 5. In a separate small bowl, toss the blueberries with 1 tablespoon of flour. This prevents them from sinking to the bottom of the pan while baking.
- 6. Gently fold the flour-coated blueberries into the cornbread batter.
- 7. Pour the batter into the prepared baking pan, spreading it out in an even layer.
- 8. Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- 9. Allow the cornbread to cool in the pan for at least 15 minutes before slicing into 9 squares and serving.
Chef's notes
If using frozen blueberries, do not thaw them beforehand, as they will bleed into the batter and turn it green/purple. Toss them straight from the freezer into the flour.