Vegan Blueberry Cornbread
Cuisine: vegan
Serves: 9-12 pieces
  • 1 cup organic cornmeal
  • 1 cup whole grain white flour
  • ¼ cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon diced jalapeño (optional)
  • 1 cup unsweetened non-dairy milk (Phoebe used almond milk)
  • ⅓ cup unsweetened applesauce
  • ¼ cup melted coconut oil or canola oil
  • 1 teaspoon grated lime peel
  • 1 cup fresh or frozen blueberries
  1. Whisk the cornmeal, flour, sugar, baking powder, baking soda, salt and jalapeño in a medium mixing bowl; set aside.
  2. Combine the milk, butter, applesauce and lime peel in a small bowl. Add the milk mixture and blueberries to the cornmeal mixture and stir until just combined.
  3. Scoop into an 8x8" greased baking dish and baked in a preheated 400 degree F oven for 25 minutes.
  4. Allow to rest for 10 minutes.
If you are not into vegan eats, substitute the non-dairy milk with milk and the coconut oil with butter.
Recipe by Weavers Orchard at