This vegan blueberry cornbread rises so beautifully, with a golden crisp crust bursting with berries and sweet summer corn kernels. It’s just moist and sweet enough to be a treat, but healthy enough to eat any time of day. Serve with blueberry jam and vegan yogurt for a rustic brunch, or as light dessert after dinner. Recipe and photos contributed by Juhea Kim, from Peaceful Dumpling.
Makes: 2 mini-loaves or 1 regular loaf
- 1 cup fine cornmeal
- 1 cup all-purpose flour
- 2 tablespoons raw sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- Pinch salt
- Kernels from one ear fresh uncooked corn
- ½ pint blueberries
- 1 ¼ cup nondairy milk (I use So Delicious Coconut)
- 1 tablespoon white vinegar
- 1 tablespoon organic canola oil
- ½ teaspoon natural vanilla extract
- 2 tablespoons shredded coconut (optional)
Heat oven to 425 degrees F.
In a large bowl, mix flour, cornmeal, sugar, baking soda, baking powder, optional coconut, and salt. Whisk with a fork to combine.
In a small bowl, mix the non dairy milk, vinegar, oil, and vanilla extract. Set aside for at least thirty seconds.
Add the wet ingredients to the dry and quickly combine. Add in corn and blueberries and combine until just mixed thoroughly.
Pour batter into 2 mini loaf pans and bake for about 25 minutes (for mini-loaves), or until the top is golden brown and crisp. Enjoy!
- Here are more Vegan Quick Breads.
I made this with strawberries and cranberries. Amazing. Grease the heck out of the pan people, because it sticks like crazy. Making muffins next time, for grab and go snack.
Thanks for your comment, Kathy. Please note, though, that it depends on your pan. I make loaves all the time that don't stick at all, they pop right out. Sometimes that's a sign that it's time to replace your pan!
Oh, and great idea about turning this into muffins!
Kimberly Tripp says
How could you modify this to make it gluten free? Thanks!!
Kimberly, simply swap the regular flour for your favorite gluten-free flour blend, like Bob's Red Mill. Enjoy!