I’m back from vacation!
Okay, so I’ve been back from vacation since Tuesday but I just didn’t want to admit it to myself. I knew that I was home the moment I stepped off the plane and found myself caked in sweat from the heat and humidity. And even though we started cleaning the apartment the minute we walked in the door, and even though I went back to work yesterday, I am just now admitting that my vacation is over.
I miss you, vacation.
Come back to me.
I made this Blueberry Cornbread for One Green Planet and I fed it to these little guys.
You know that’s not true. Not only because I’d never feed wildlife and blah blah blah, but because there’s no way I could make something delicious and then actually save it for a few days.
Blueberry Cornbread sounds weird, but it tastes like all those flavors are just meant to be together. Cornmeal and blueberries are soul mates, trying to find each other like those cute little mice from that 80s cartoon movie where they look at the same moon and sing that song that makes me cry. Do you know that movie?
Clearly I’ve missed you because I cannot stop with the rambling!
- 1 1/2 cups all-purpose flour
- 2/3 cup vegan refined sugar
- 1/2 cup cornmeal
- 1 tablespoon baking powder
- 1/2 teaspoon sea salt
- 1 1/4 cups unsweetened soy milk
- 1/2 cup vegan vanilla yogurt
- 1/3 cup grape seed oil
- 4 tablespoons vegan butter substitute, melted
- 2 teaspoons apple cider vinegar
- 1 cup fresh or frozen blueberries
Preheat your oven to 350 degrees Fahrenheit.
In a bowl, whisk together the all-purpose flour, sugar, cornmeal, baking powder and sea salt.
In a separate bowl, stir together the soy milk, yogurt, grape seed oil and vegan butter substitute.
Slowly add the dry ingredients to the wet ingredients, stirring until fully combined.
Stir in the apple cider vinegar
Fold in the blueberries.
Bake in a 9″ x 4″ loaf pan for 35 minutes, or until a toothpick can be inserted and removed cleanly.