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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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By Ellen Sue Spicer of Hands on Nutrition. Blueberries give this cornbread a sweet twist you'll be sure to love. graham flour, fresh blueberries light yellow or blue cornmeal egg , sugar or Sucanat , lowfat milk or soy milk , baking powder , canola oil , sea salt cvt Ingredients:
1 cup whole wheat graham flour (89277), sifted |
1 cup fresh blueberries |
3/4 cup (light) yellow (or blue) cornmeal |
1 egg |
3 tablespoons sugar or sucanat |
2/3 cup low-fat milk (1082) or soy milk |
1 teaspoon baking powder |
1/3 cup canola oil |
3/4 teaspoon sea salt |
Directions:
1. Lightly oil or spray an 8x8 in baking pan. Preheat oven to 425F.
2. Measure out the blueberries into a bowl, and lightly dust with a small amount of the cornmeal.
3. In mixing bowl blend flour, remaining cornmeal, sucanat, baking powder and salt. Stir in blueberries.
4. In small bowl beat egg; add milk and oil, mix.
5. Pour all at once into flour mixture. Stir just until dry ingredients are evenly moistened.
6. Pour batter into baking pan. Bake 25 minutes or until golden. Serve warm.
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