Lemon Blueberry Cornbread

Ingredients

  • 1 cup stone ground cornmeal
  • 1/4 cup oat bran
  • 1/2 tsp baking powder
  • 1 gram of pure stevia or 1/2 packet powdered stevia
  • pinch of salt
  • 1 TBSP butter, softened
  • 3 TBSP sour cream
  • 1/2 cup almond milk
  • 3/4 cup fresh or frozen blueberries
  • 1 tsp lemon zest

Directions

  • Preheat oven to 400°
  • Combine flour, oat bran, baking powder, stevia, and salt.
  • Whisk together milk, butter, and sour cream and combine with dry ingredients. Fold in blueberries and lemon zest.
  • Bake in a greased mini loaf pan for 25 minutes.

{ 11 comments }

Kayla (Little Miss Healthify) June 7, 2011 at 10:48 am

Ooh, this sounds amazing. Lemon and blueberry is such a perfect combo and definitely perfect for summer time! I can not find cornmeal at the store we shop at, I’ve been dying to try your cornbread recipes for a long time now!

HEAB June 7, 2011 at 1:27 pm

Kayla,
What, no cornmeal? One word: Amazon!
http://www.amazon.com/Bobs-Red-Mill-Cornmeal-24-Ounce/dp/B002EDNH2O/ref=sr_1_1?ie=UTF8&s=grocery&qid=1307471189&sr=1-1

Emily June 7, 2011 at 10:57 am

Heather this looks amazing, but I can’t do sour cream…any idea what to sub for that???

HEAB June 7, 2011 at 1:25 pm

Emily,
Do you do yogurt? Any type of yogurt should work or coconut cream (the cream skimmed off the top of a can of coconut).

kathryn June 7, 2011 at 11:19 am

Do you think plain yogurt would work in place of sour cream?

HEAB June 7, 2011 at 1:25 pm

Kathryn,
Yep. :)

Baking 'n' Books June 7, 2011 at 3:30 pm

Is there anything to sub for the Sour Cream? I don’t usually have that.

Also – I noticed there are different “grades”(?) to buying cornmeal – a fine, medium, etc. (I think – or am I totally mistaking it I wonder!)…not sure. I know I wasn’t a big fan of it before because of the grittiness so maybe a finer texture would work better?

HEAB June 7, 2011 at 4:37 pm

BnB,
Yogurt should work in place of the sour cream – any type, and yes, there is regular cornmeal and stone ground. Stone ground is more gritty. So, if I were you, I’d buy the regular cornmeal or try corn flour for a finer texture.

Baking 'n' Books June 7, 2011 at 5:59 pm

Thanks! Blueberry Goat Yogurt Cornbread…maybe with chocolate-chips :)

Jonelle June 14, 2011 at 8:26 pm

Delish Heather! I may have missed this, but how do you make your lemon cream cheese? Thank you!

HEAB June 14, 2011 at 8:37 pm

Jonelle,
I haven’t posted the recipe – it’s a recipe from a cookbook I’m reviewing, and I hope to post the review tomorrow. My version of the lemon cream cheese spread was super easy – 8 ounces of softened cream cheese + zest of one lemon + vanilla stevia drops (I used about 6 drops). :)

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