Dairy-Free Blueberry Cornbread

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If you like corn muffins, you’ll love this cornmeal pound cake with blueberries! This feels similar to a quick bread perfect for a comforting breakfast or anytime snack.
Yield: 1 loaf pan

1h 20m 6
Easy Vegetarian Pescatarian Parve

Contains: Gluten, Egg, Wheat

Directions

Prepare the Cake

  1. Preheat oven to 325 degrees Fahrenheit. Grease and flour a nine x five x three inch loaf pan.

  2. Blend flour and cornmeal in a bowl.

  3. Beat margarine in a large bowl until light and fluffy. Gradually add sugar and salt. Pour in eggs in a slow stream, then add vanilla.

  4. Add dry ingredients, beating just to blend. Stir in blueberries, if desired.

  5. Transfer batter to pan. Bake at 325 degrees Fahrenheit until brown, about one hour and 15 minutes. Cool in pan 15 minutes. Remove from pan and cool completely.

Credits

Description:
Photography and Styling by Chavi Feldman
Food Prep by Chaya Ruchie Schwartz

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1 Comment

FAIGY •

Just made this recipe. Hope it comes out good, cuz the batter looked very margarine-y.....