Lemon Blueberry Cornbread
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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… read them below or add one }
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!
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
Heather this looks amazing, but I can’t do sour cream…any idea what to sub for that???
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).
Do you think plain yogurt would work in place of sour cream?
Kathryn,
Yep.
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?
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.
Thanks! Blueberry Goat Yogurt Cornbread…maybe with chocolate-chips
Delish Heather! I may have missed this, but how do you make your lemon cream cheese? Thank you!
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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