Blueberry Hill Cornbread

We are so grateful to live in California where the produce at our local market is bountiful all year long. I am not a gardener, Larry thinks he is, but by the look of the potted plants outside, he tends to kill the earth. 

My late dad grew tomatoes and I would give him a blue ribbon for those "Land of the Giants" zucchinis his garden churned out every year. Between playing tennis, making museum worthy stain glass, (that did win blue ribbons), and almost blowing up the family and the block with his gas barbecue, my dad was a busy guy.

Remember when the blackening of every food imaginable, you know blackened salmon, blackened veggies, blackened tofu was all the rage back in the 80's? My dad started the blackened craze with his gas barbecue. On the day the barbecue gas line almost crucified the neighborhood, my dad managed to blacken a delicious Yves veggie burger and corn on the cob for me. That Yves burger was especially good with my dad's fresh tomatoes. Good thing my dinner cooked up first, before the neighbor spotted the faulty power line. Nobody else got their meaty sandwiches, so no animals were harmed on that executioner's grill.

In New York we had one tree that was vertical to the evil barbecue. It was a crab apple tree. That tree was kind of an asshole, annoying and useless. Even the tree was peeved at it's dead fruit bearing self, and was always trying to rid itself of it's rotten crabby apples. It was Heidi's and my job to pick up the post mortem apples and bag them. I think my mother paid us one penny per fifty croaked apples. Heidi and I were migrant workers in our own backyard. 

Ah the fruits of summer. I could never have whipped this sweet summer cornbread up with those pieces of crappy crabby apples. After five summers of picking and saving Heidi and I were able to purchase a clam of blueberries to feed our growing family of ten.

Blueberry Hill Cornbread
Feeds an entire family headed West

1.5 C of unbleached organic flour
2/3 C coconut sugar
1/2 C Corn meal
1 T baking powder
1/2 tsp sea salt
1 1/4 C rice milk
2 T flaxseed mixed with 6 T of water
1/3 C canola oil
3 T coconut oil
2 C fresh blueberries
1 T lemon
1/3 C coconut sugar or 1/4 C of agave.
(1 packet stevia if not sweet enough)

Preheat oven to 350 degrees. Lightly grease an 8x8 baking pan. 
Prepare blueberry mixture. Gently toss blueberries with 1 T lemon, 1/3 C coconut  sugar. Set aside.
Combine flour, sugar, cornmeal, baking power and salt in a large bowl. 
In medium bowl combine rice milk or plant milk of your choice with flaxseed slurry, canola oil and 3 T of coconut oil. Add liquid mixture to the flour mixture and mix until blended. Fold in the blueberry mixture. Pour in to prepared pan and bake 35-40 minutes or until toothpick inserted comes out clean. Cool 10-15 minutes in pan on rack. Cut slices from pan. 

I suggest that you make this Blueberry Hill Cornbread right now, with no delay! Make this before blueberry season is over you and your family have to head to the hills.

Hugs,

GiGi