Whole Grain Blueberry-Flax Cornbread

Delicious with dinner, or breakfast.  This version doesn't use much sugar (you could add more).

Prep time: 10 Minutes
Cook time: 20 minutes
Serves: 4-6
1 ½ cups cornmeal (I used medium grind)
1 ½ cups whole-wheat flour
2 tablespoons flax meal
2 tablespoons sugar or equivalent (I used stevia extract)
1 tablespoon baking powder
1 teaspoon salt
2 eggs
1 ½ cups milk
¼ cup canola oil
1 cup blueberries
Preheat the oven to 425F. In a large bowl, mix the cornmeal, flour, flax meal, sweetener, baking powder, and salt. In another bowl, whisk the eggs, then whisk in the milk and canola oil.
Pour the egg mixture over the corn meal mixture and stir to combine into a thick batter. Stir in blueberries until just mixed.  Scrape batter into an oiled 9x9 baking dish and bake for 20 minutes or until a toothpick inserted into the center comes out clean. (Frozen blueberries work fine, but the baking will more like 25-30 minutes). Serve warm with butter. Photo and Recipe by Tod Dimmick

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