From the kitchen
Blueberry Cornbread
Sweet skillet cornbread loaded with fresh blueberries and bound with rice milk.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Rice Milk Edition
Ingredients
- 1 cup Cornmeal
- 1 cup All-Purpose Flour
- 1/2 cup Sugar
- 1 tbsp Baking Powder
- 1/2 tsp Salt
- 1 cup Rice Milk
- 2 large Eggs
- 1/3 cup Melted Butter
- 1 cup Fresh Blueberries, tossed in 1 tbsp flour
Method
- Preheat oven to 400°F (200°C) and grease a 9-inch skillet or square pan.
- Whisk the cornmeal, flour, sugar, baking powder, and salt together.
- In a separate bowl, whisk the rice milk, eggs, and melted butter.
- Combine wet and dry ingredients, stirring just until smooth, then gently fold in the floured blueberries.
- Pour into the prepared pan and bake 22 to 25 minutes, until golden and a toothpick comes out clean.
Kitchen note
This cornbread bakes to a deeper golden color than a typical version thanks to rice milk's natural sugars, a good visual cue that it's actually done, rather than relying on the toothpick test alone.
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