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Fruity Breakfast Cornbread Two Ways

March 15, 2013


Breads Breakfast Recipes Kelly Hutchinson 18 Comments

I love a nice, coarse, dense cornbread.  Josh is more of a cakey, floury cornbread fan.  We’ve seen and tried a lot of recipes for a sweet breakfasty cornbread and both of us were yet to be impressed.  I set out to make a sweet cornbread loaf to have for breakfast last week and found myself making two version to satisfy both of our picky cornbread requirements.  Luckily, this bread comes together so fast and easy that I wasn’t bothered to make two.

cornbread-dish

This cornbread has FOUR different kinds of fruit and is gluten free, naturally sweetened, and vegan – talk about a nutritious breakfast!  In my coarser version, I used almond meal with the cornmeal.  Almond meal is slightly course like cornmeal is and resulted in an amazing texture.  In Josh’s version, the almond meal was swapped out for oat flour which helped make it soft and cakey.  Feel free to mix and match the flours, any flour should turn out so long as you watch the baking time.

cornbread-slice

The pictures are of the coarse cornbread.  The extra cornmeal resulted in a beautiful yellow color that we couldn’t resist taking pictures of.  Look at the color of those berries just popping next to the cornmeal!  I left the cornbread covered on the counter and it stayed fresh all week.

cornbread-bite

Kelly’s Coarse and Fruity Breakfast Cornbread
Author: 
Serves: 8
 
Ingredients
  • 1⅓ c cornmeal
  • ⅔ c almond meal/flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ⅓ c pure maple syrup
  • ⅔ c unsweetened applesauce
  • ⅔ c unsweetened almond milk (or other milk)
  • 1 very ripe banana
  • ½ c fresh or frozen raspberries, thawed
  • ½ c fresh or frozen blueberries, thawed
Instructions
  1. Preheat the oven to 350° and grease a standard sized loaf pan.
  2. Whisk together the dry ingredients (cornmeal through salt). Almond flour has a tendency to clump, so be sure to break all of them up.
  3. Mash up the banana, and mix together with syrup, applesauce, and almond milk.
  4. Combine wet with dry and mix until just combined. Add the berries and stir to distribute.
  5. Pour the batter into the prepared pan and bake for 45 – 60 minutes. The very middle might not be fully set when the edges begin to brown. I turned my oven off and let the loaf sit in the often for about 20 minutes while it cooled. If you don’t use almond meal, this step will likely not be necessary.
Nutrition Information
Calories: 190 Fat: 5g Carbohydrates: 35g Fiber: 4g Protein: 4g

 

Josh’s Softer and Cakier Fruity Breakfast Cornbread
Author: 
Serves: 8
 
Ingredients
  • ⅔ c cornmeal
  • 1⅓ c oat flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ⅓ c pure maple syrup
  • ⅔ c unsweetened applesauce
  • ⅔ c unsweetened almond milk (or other milk)
  • 1 very ripe banana
  • ½ c fresh or frozen raspberries, thawed
  • ½ c fresh or frozen blueberries, thawed
Instructions
  1. Preheat the oven to 350° and grease a standard sized loaf pan.
  2. Whisk together the dry ingredients (cornmeal through salt).
  3. Mash up the banana, and mix together with syrup, applesauce, and almond milk.
  4. Combine wet with dry and mix until just combined. Add the berries and stir to distribute.
  5. Pour the batter into the prepared pan and bake for 45 – 60 minutes.
Nutrition Information
Calories: 170 Fat: 2g Carbohydrates: 36g Fiber: 4g Protein: 3g

 

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18 Comments
    jeanie Mar 20, 2013

    I agree with everyone here. I simply can’t WAIT to make this. The ingredients are on my shopping list for this week.
    Move over smoothie…. SUPER CORNBREAD will be breakfast this week ;)

    Reply
      Kelly Mar 20, 2013

      Ha! Super cornbread. I LOVE it!

      Reply
    Julia Mar 16, 2013

    I love this! I’ve been wanting to experiment with cornmeal outside my usual cornbread, and these are the perfect recipes. I’ll be trying the cakey version first! :)

    Reply
    Anna @ ApronHearts Mar 16, 2013

    That vegan cornbread with berries looks impressive. The colors and the texture are amazing. Both versions sound delicious but I think I will try your version with almond meal first :).

    Reply
      Kelly Mar 16, 2013

      Let me know if you try it out!

      Reply
    Erin @ The Speckled Palate Mar 15, 2013

    Love it, love it, love it, Kelly! I’m like you and enjoy a coarser cornbread, and I will definitely be trying this. Quick question, though. Can I just leave the banana out all together, or should I add some more applesauce to compensate for that?

    Reply
      Kelly Mar 16, 2013

      I would mix everything else together and if it looks a little dry add a couple tbsp of applesause (or even pumpkin).

      Reply
    Ashley Bee Mar 15, 2013

    I’ve never heard of breakfast cornbread! What a cool idea :)

    Reply
    erika Mar 15, 2013

    Omg this sounds AMAZING!! I love cornbread at any time of a day–an excuse to eat it for breakfast would be fantastic! Definitely pinning this to try!

    Reply
    Sally Mar 15, 2013

    I’ll take a huge slice of either, please. raspberries and blueberries are the perfect addition to cornbread – I need to try that!

    Reply
    Em @ Love A Latte Mar 15, 2013

    Looks amazing! I think I want to save this recipe for fall/Thanksgiving…I could totally see family loving this for breakfast in the morning!

    Reply
      Kelly Mar 15, 2013

      It is a little autumn-y, but I’m one of those people who craves seasonal foods in the wrong season. (Especially with pumpkin.. I eat that all year round :-D)

      Reply
    cleaneatingveggiegirl Mar 15, 2013

    I LOVE cornbread!! AND I also love that this is vegan! I have never had cornbread with fruit in it, but it sounds delicious! Awesome recipe, once again! ;)

    Reply
    Natalie Mar 15, 2013

    Looks super good! A nice breakfast recipe with added fruit and gluten-free!

    Reply

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