Monday, October 21, 2013

Gluten Free Blackberry Cornbread

I use Grammarly for proofreading because I'd rather be proofing dough than proofing blog posts.

For this Monday, I thought I'd share my recipe for Gluten Free Blackberry Cornbread. Over the weekend, inspiration struck. I wanted something with dinner that felt decadent with my blackberries, but not too dessert-like. 

Adding them to cornbread baked in my cast iron skillet seemed like the perfect match. This cornbread works great as a side dish to any meal, but especially chili or soups. The leftover slices are yummy for breakfast the next day too.

Gluten Free Blackberry Cornbread
Prep time: 10 minutes; Baking time: 25 minutes
Serves about 4-6 people
Gluten free; vegetarian

1 cup gluten free cornmeal
1 cup gluten free all purpose flour
1/2 teaspoon salt
4 teaspoons baking powder
1/4 cup maple syrup
1 egg
1 cup milk or unsweetened almond or rice milk
1/4 cup extra virgin olive oil
1 cup fresh blackberries

1. Preheat the oven to 425 degrees.

2. Mix the dry ingredients together in a bowl (cornmeal, flour, salt, baking powder). In a separate bowl, beat the egg. Then mix in the maple syrup, milk, and olive oil with the egg. Pour the wet ingredients into the dry ingredients. Stir until combined, but be careful not to over beat the mix. Fold in the blackberries.

3. Grease a pyrex dish or cast iron skillet. Pour the mix into the dish and bake for 20-25 minutes until golden brown. Serve with butter. Enjoy!

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