Cornbread with Wild Blueberries

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Cornbread with Wild Blueberries Picture


1 cup whole wheat flour
1 cup corn meal
¼ cup sugar
2 tsp baking powder
½ tsp salt
1 cup light coconut milk
¼ cup coconut oil
1 egg beaten
1 tsp vanilla
Zest of 1 lemon, plus juice of ½ lemon
1 ½ cups wild blueberries


Preheat oven with cast iron skillets inside (1 8-inch skillet and 1 10-inch skillet). Mix dry ingredients then combine wet ingredients. Remove cast iron skillets from the oven (careful they are very hot) and add ½ tsp coconut oil to each pan and swirl.Add batter and cook 12-15 minutes for the 8 inch skillet and 16-18 minutes for the 10inch skillet or until a toothpick inserted in the center comes out clean. Serve with honey butter (combine ¼ cup whipped salted butter with 1 tsp honey).

Courtesy of: Jennifer Shea Rawn

Wild Blue is Good for You!