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Bitchin' Blueberry Cornbread

Be the belle of brunch

GF. V. SF. Can be easily made NF.


2 tbsp ground chia seeds (I buy whole chia and grind them in my coffee grinder)

4 tbsp cold water

1 cup non-dairy milk (I use unsweetened almond milk)

1 tbsp apple cider vinegar

1/4 cup sugar

1 cup cornmeal (I use blue cornmeal for prettiness)

1 cup GF AP flour (I use Pamela's Artisan Blend)

1 heaping tbsp baking powder

1/2 tsp salt

1/4 cup sunflower oil

1 pint fresh blueberries

1 pat non-dairy butter (I use soy free Earth Balance)



Preheat the oven to 425° First prep the chia eggs and buttermilk:

To make the eggs, mix your ground chia seeds into the cold water and let it rest while you're doing the rest of this crap. It should look like a pretty thick goop before you add it in the bowl later on.

To make buttermilk, pour the almond milk into a glass and add the vinegar. Same thing - let it rest so it can "curdle" (barf) while you do the other stuff.

In a large bowl, mix sugar, cornmeal, flour, baking powder, and salt

Add in the chia eggs, buttermilk, and oil

Mix until just combined. Do not over mix or you'll have gummy bread.

Gently fold in the blueberries

Dump the batter in a cast iron skillet (if ya got it, use it!) or an oiled 8" x 8" pan (I guess...)

Smooth out the top with a spatula and top with a pat o' butta

Bake for 20-25 mins or until a toothpick comes out clean

Serve warm with more butter - or honey if you're into it.


Vicious Variations:

Any berries or fruit slices will make this recipe awesome. Raspberry cornbread is amazing. As is blackberry.

If you skip the fruit all together, it's killer with some bbq.

You can also use this recipe to make cornbread muffins. If you do this, make sure to check on those bad boys after 15 mins in the oven.


Sound Mate:

Iron Maiden - Powerslave

This record is one of my top 5 all time favorite things. Cooking on cast iron is also in my top 5.

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