This recipe was inspired by Martha Stewart believe it or not. I was in the city this weekend and was walking through a four story book store that had one of her famous cupcake books on display. I started flipping through this book and I came across a cornbread blueberry muffin that looked beautiful of course (it's Martha come on...) and had to read the recipe to see what I could do to make this gluten and dairy free. To my surprise it really wasn't that hard considering cornmeal was a main ingredient. So I wrote down some ideas of what and how to make this and I really wanted to make sure this bread was moist and semi-sweet...but not too much. So the recipe is what I cam up with and it came out fabulous. So... I share it with you. Now, I am not Martha Stewart, you should have seen some of those recipes and pictures. Amazing. But, I do know that having a nice baked treat is more than any gluten-free friend could dream about. So, I hope you try this one out and taste and see for yourself. Oh, and by the way I made this into a bread, but you can easily convert this recipe into making 12 muffin/slash/cupcakes.
Blueberry Cornbread Recipe
1/3 cup millet flour
1/2 cup brown rice flour
1/4 cup of white rice flour
1/8 cup of freshly ground flax seed meal
1/2 cup of organic cornmeal
2 ts. of baking powder
1 ts. of sea salt
1/3 cup of unrefined dehydrated cane juice (sucanat)
6 TB. of agave nectar (or local honey)
Buttermilk mixture: (Mix together separately and let sit for 5-10 minutes then add to rest of the batter)
1/2 cup of almond milk (or other favorite non-dairy milk)
1 TB fresh lemon juice (1/2 of a lemon freshly squeezed)
2 large fresh cage-free eggs
1/3 cup + 2 TB of walnut oil
1/2-1 cup of fresh blueberries
Mix all the dry ingredients and then all of the wet and mix together until smooth and blended.
Pour into a 8x8 square baking pan or a 8 inch radius circle baking pan. Then add another 1/2 cup of fresh blueberries sprinkled on the top for added sweetness and beauty. I also sprinkled some more sucanat to the top before I put it into the oven. Bake in a pre-heated 350 degree oven for 30 minutes. Pull out of the oven and double check with a pick that it is not gooey in the middle. Let cool and then dish up. It is so good warm and moist from the oven, but who am I kidding...it is good all the time. Enjoy!
Before my first bite...
Before my first bite...
literally 10 seconds later...hmmmm, so yummy...