Wild Blueberry Cornbread

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submitted by Rod
(Dallas, TX)

Contrasting flavors and textures highlight this wild blueberry dessert cornbread. The lemon and coconut oils provide moisture as well as complementary flavors to the cornmeal and wild blueberries. Add another tablespoon of either oil (or butter) if extra moisture is desired.

Wild Blueberry Cornbread

Ingredients:

1 1/4 cups organic cornmeal
1 1/4 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/3 cup sugar
1 lg egg
1 lg egg white
1 cup lowfat milk
3 tbsp virgin coconut oil
1 tbsp lemon oil
1/2 tsp salt
2 cups frozen wild blueberries
1/3 cup blueberries for topping (optional)

Directions:

1. Preheat oven to 375 degrees.
2. Lightly butter or oil a 2 1/2-quart baking dish.
3. In a large mixing bowl, combine dry ingredients and make a well.
4. In a medium bowl, whisk eggs until foamy; add milk, coconut oil, lemon oil and salt, then whisk until blended.
5. Pour egg mixture into dry ingredients and stir just until combined. Briefly fold in 1 cup frozen blueberries.
6. Spoon half of mixture into buttered baking dish, then sprinkle with remaining 1 cup frozen blueberries. Spoon remaining mixture unevenly into baking dish and top with extra blueberries if desired.
7. Reduce oven to 350 degrees and bake 40-45 min.

Note: Warm combined egg mixture in microwave until lukewarm to help moisturize cornmeal; whisk again before adding to dry ingredients. Serve with lemon & blueberry sorbets or warmed blueberry compote.