Blueberry Cornbread

Feb 23

This recipe make great use of foods that are native to North and South America - corn, maple syrup and blueberries. A favorite as a breakfast food. For winter months use frozen berries that have been thawed and drained or omit the berries and add 1 cup of your favorite chopped nut. Delightful with walnuts.

Ingredients

1 ½ c. cornmeal

¾ c. wheat or spelt flour (I used spelt)

4 tsp. baking powder (aluminum free )

1 tsp. salt

2 eggs

1 ¼ c. nut or soy milk

¼ c. light olive or sunflower oil

1 T. maple syrup

2 cup blueberries

Instructions

Mix together all dry ingredients in a bowl. Beat eggs and milk together. Stir these into the dry mixture along with the oil and syrup. The mixture should be quite wet. Grease an 8 inch cast iron skillet. Spread 1 cup of berries in the bottom of the skillet. Pour wet mixture into the skillet and then sprinkle liberally with the remaining blueberries. Bake at 400° for about 25 - 30 minutes. Test with a knife to ensure that it is cooked all the way through.