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Vanilla Rhubarb Yogurt Blue Cornbread

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A sweet, tangy, and, moist yogurt blue cornbread with hints of vanilla and bits of rhubarb! A modern, gluten-free, vegan twist on the Southern classic that will still make your grandmother proud!

Vanilla Rhubarb Yogurt Blue Cornbread | Strength and Sunshine @RebeccaGF666 A sweet, tangy, and, moist yogurt blue cornbread with hints of vanilla and bits of rhubarb! A modern, gluten-free, vegan twist on the Southern classic recipe that will still make your grandmother proud!

Okay, okay, “purple” cornbread. But not really. I used blue cornmeal and that yields a purple color not blue, see? But isn’t purple always better? Your evidence here, here, and here. Sadly, no, there is no purple sweet potato here, but this cornbread is full of other goodies, namely yogurt and rhubarb! Cornbread is great as a classic, but I do love to play it up (as will all my recipes!).

Vanilla Rhubarb Yogurt Blue Cornbread | Strength and Sunshine @RebeccaGF666 A sweet, tangy, and, moist yogurt blue cornbread with hints of vanilla and bits of rhubarb! A modern, gluten-free, vegan twist on the Southern classic recipe that will still make your grandmother proud!

This is no run of the mill cornbread. The color may be the first giveaway, but the flavor is pretty intriguing. First, I never know what to do with rhubarb and I always seem to have frozen rhubarb in the freezer. It just sits there getting frostbite and pushed to the back. I really felt bad for it, just like fennel and jicama. I wanted to do somthing speical with it…to redeem myself. I’ve played around with it before, but I’ve had more major flavor fails than I care to mention. This time though, I found a winner!

Vanilla Rhubarb Yogurt Blue Cornbread | Strength and Sunshine @RebeccaGF666 A sweet, tangy, and, moist yogurt blue cornbread with hints of vanilla and bits of rhubarb! A modern, gluten-free, vegan twist on the Southern classic recipe that will still make your grandmother proud!

Second, the yogurt! Glorious dairy-free coconut yogurt! I finally took a long trip out to get my first ever So Delicious UNSWEETENED Coconut Yogurt! The last time I had yogurt? Years! Being dairy-free and soy-free, it’s hard to find a good yogurt and I’d only ever heard great things about So Delicious. But I was on the hunt for the unsweetened and finally found it! The yogurt possibilities! What to make first? Well, I went with cornbread! It was the perfect addition too. The sweet flavor of vanilla with the tangy yogurt was unexpected at first, but oddly very satisfying to the taste buds!

Vanilla Rhubarb Yogurt Blue Cornbread | Strength and Sunshine @RebeccaGF666 A sweet, tangy, and, moist yogurt blue cornbread with hints of vanilla and bits of rhubarb! A modern, gluten-free, vegan twist on the Southern classic recipe that will still make your grandmother proud!

This may not be a cornbread for chili, but great enough for breakfast, that’s for sure! Moist, sweet, and tangy, it really is a fantastic bite! I love my cornbread on the sweeter side anyway and definitely not dry and crumbly. Thinking of crumbly dry cornbread brings back memories of of childhood where I hated cornbread. No thank you! There were way to many sad cornbread experiences in my past life so I’ve been on a mission to back the best ever since!

Vanilla Rhubarb Yogurt Blue Cornbread | Strength and Sunshine @RebeccaGF666 A sweet, tangy, and, moist yogurt blue cornbread with hints of vanilla and bits of rhubarb! A modern, gluten-free, vegan twist on the Southern classic recipe that will still make your grandmother proud!

Before you shake you head and say you don’t like cornbread, regardless of how many you’ve tried, I challenge you to try this one! It’s gluten-free and vegan of course and a perfect cornbread recipe to try if you’re new to any of your food allergies! Specifically dairy-free! One of the easiest categories to swap out of a diet in my opinion and the dairy-free options are so much better! So to celebrate the 21-Day Dairy-Free Challenge sponsored by the one and only So Delicious, I’m sharing this fantastic cornbread recipe to give you some inspiration!

Vanilla Rhubarb Yogurt Blue Cornbread | Strength and Sunshine @RebeccaGF666 A sweet, tangy, and, moist yogurt blue cornbread with hints of vanilla and bits of rhubarb! A modern, gluten-free, vegan twist on the Southern classic recipe that will still make your grandmother proud!

A little more about the challenge? It starts TOMORROW, January 21st to February 10th, 21 days to a new you! But what’s in it for you? Not only will you feel amazing with better health and live cruelty-free, for every dairy-free meal made and shared with #dairyfree4good on Instagram over the course of the challenge, So Delicious will donate $1 to Farm Sanctuary who’s committed to both environmental and animal welfare! Save the cows, save yourself? Yes! There is also a Facebook group set up to give you all the support and inspiration you’ll need to start your dairy-free journey (like this free “snackable” e-book)! Whether for a new food allergy or better health, this will be a life changing 21 days (and you’ll never go back!)

Vanilla Rhubarb Yogurt Blue Cornbread | Strength and Sunshine @RebeccaGF666 A sweet, tangy, and, moist yogurt blue cornbread with hints of vanilla and bits of rhubarb! A modern, gluten-free, vegan twist on the Southern classic recipe that will still make your grandmother proud!

Vanilla Rhubarb Yogurt Blue Cornbread | Strength and Sunshine @RebeccaGF666 A sweet, tangy, and, moist yogurt blue cornbread with hints of vanilla and bits of rhubarb! A modern, gluten-free, vegan twist on the Southern classic recipe that will still make your grandmother proud!

Don’t worry, living dairy-free is not tasteless. Just take a look at this mac n’ cheese, this peanut butter cup smoothie, even coffee cake and doughnuts! And hey, some fantastic cornbread too! I would never be able to live without my almond milk, nooch, and now coconut yogurt! When dairy-free products bring such stellar results, why would you use anything else?

Vanilla Rhubarb Yogurt Blue Cornbread

Vanilla Rhubarb Yogurt Blue Cornbread | Strength and Sunshine @RebeccaGF666 A sweet, tangy, and, moist yogurt blue cornbread with hints of vanilla and bits of rhubarb! A modern, gluten-free, vegan twist on the Southern classic recipe that will still make your grandmother proud!

Print

Vanilla Rhubarb Yogurt Blue Cornbread

A sweet, tangy, and, moist yogurt blue cornbread with hints of vanilla and bits of rhubarb! A modern, gluten-free, vegan twist on the Southern classic recipe that will still make your grandmother proud!

  • Author: Rebecca Pytell
  • Cook Time: 40 mins
  • Total Time: 40 mins
  • Yield: 9 1x
  • Category: Bread, Side, Baking
  • Cuisine: American, Southern
Scale

Ingredients

Instructions

  1. Preheat the oven to 350ºF.
  2. In a large mixing bowl combine the first 4 ingredients, mix, then add everything else. Mix to combine and form the cornbread batter.
  3. In a well oiled 8×8 baking pan, pour in the batter and smooth out the top.
  4. Bake in the oven for 40 minutes. Remove and let cool before slicing in to 9 beautiful squares!

Notes

I used frozen and defrosted rhubarb, but you could always so fresh, just soften it a bit by steaming.

Nutrition

  • Serving Size: 1
Recipe Card powered by

 Vanilla Rhubarb Yogurt Blue Cornbread | Strength and Sunshine @RebeccaGF666 A sweet, tangy, and, moist yogurt blue cornbread with hints of vanilla and bits of rhubarb! A modern, gluten-free, vegan twist on the Southern classic recipe that will still make your grandmother proud!

Ready for some cornbread comfort that won’t leave you sad and missing out? I think you are and you’ll be enjoying the most colorful cornbread on the block! Flavor, color, texture, and deliciousness! Vanilla Rhubarb Yogurt Cornbread will be your new corny favorite, guaranteed!

So tell me:

+ Love cornbread? Sweet or Savory?

+ Are you dairy-free? Allergy or health?

*This post is sponsored by So Delicious who I’m so proud to support!*

———————————————-

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Comments

  5. kimmythevegan says

    January 27, 2016 at 11:30 pm

    Oooh very interesting take on cornbread. I quite love rhubarb, so this sounds like a good combo.
    And thanks for sharing the info on the dairy free challenge – sounds cool. Might as well help raise funds doing something I do every day anyway haha ;p

    Reply

    • Rebecca @ Strength and Sunshine says

      January 27, 2016 at 7:45 am

      I guess you better find another cornbread recipe or just leave it out. But than it’s not the recipe.

      Reply

  10. Sina @ Vegan Heaven says

    January 26, 2016 at 12:33 pm

    This is so creative, Rebecca! I love rhubarb, but unfortunately it’s not in season where I live, I still need to wait till April or May to be able to buy it at the store. But I just saved your recipe! 🙂

    Reply

  17. Sarah says

    January 25, 2016 at 8:56 am

    Oh yum, I love rhubarb and never thought to put it in corn bread!
    I’m a sweet corn bread person. Well just your regular average corn bread warm topped with honey butter!

    Reply

  22. Nikki Frank-Hamilton says

    January 24, 2016 at 2:00 pm

    I love all the ingredients in this cornbread! And am so impressed that you tied them all together in one fabulous snack! I am so with you, I don’t like dry cornbread so this is right up my alley! Thanks!

    Reply

  28. Corina says

    January 23, 2016 at 1:18 am

    I’ve never had cornbread but I absolutely love rhubarb. In fact, I love it so much I rarely do more with it than just cook it a little with a bit of cinnamon. I love the idea of the coconut yoghurt in this too though and the flavours sound great together.

    Reply

  32. Nicole says

    January 22, 2016 at 2:13 pm

    Love cornbread, on the sweet side, without actual chunks of corn 🙂
    I’ve never considered using rhubarb though, I usually just save that for cobblers and pies so this is a great new one to try.

    Reply

    • Rebecca @ Strength and Sunshine says

      January 22, 2016 at 11:52 am

      Rhubarb is either a crumble or…well yea…that’s it! So I had to do something fun instead!
      I had to drive for away to scout out that yogurt!

      Reply

  38. Mary says

    January 22, 2016 at 12:28 am

    This is not my Grandmothers cornbread, what a pleasant surprise, it looks delcious. I’m going to look for that dairy free yogurt the next time I’m at the store.

    Reply

    • Rebecca @ Strength and Sunshine says

      January 22, 2016 at 7:24 am

      Haha, thank you so much Chrissa! This cornbread is packed with a whole lot of goodness 😉

      Reply

  45. Amanda says

    January 21, 2016 at 8:58 pm

    What an interesting combination. I never would have thought of it. Any time I get ruhbarb it just goes bad. I never know what to do with it. I’ll have to give this a try…I love the purple color!

    Reply

  49. Christie says

    January 21, 2016 at 9:20 am

    I love the color. I don’t think I’ve seen blue cornmeal but will have to look for it. My favorite all-time chicken soup included rhubarb in the broth. We had it at a restaurant. Oh my gosh! Rhubarb is an awesome inclusion.

    Reply

    • Rebecca @ Strength and Sunshine says

      January 21, 2016 at 7:49 am

      Arrowhead mills makes the most fabulous organic blue cornmeal! It’s so fun to change it up!

      Reply

    • Rebecca @ Strength and Sunshine says

      January 20, 2016 at 1:32 pm

      Agreed! Purple foods tend to be some of the best 😉
      xoxo Thank you!!! Time to get baking!!!

      Reply

  56. Miss Polkadot says

    January 20, 2016 at 12:06 pm

    Believe it or not but I’ve never had cornbread before. It’s actually not known over here and while I’m curious to try it I wouldn’t want to make a whole pan when it’s just me eating. The idea for this sweet version sounds interesting in anyway and yay purple!
    Regarding your rhubarb overload – which I find funny because I only ever have it around when in season – you should really try “Rote Grütze”. I’m sure you could find an English recipe for that online though not all use rhubarb but my mum’s always contained some from our garden.

    Reply

  58. Natalie | Feasting on Fruit says

    January 20, 2016 at 11:36 am

    I LOVE cornbread sweet and savory!!! And I love purple cornbread even more! Blue cornmeal should be grouped with blueberries–blue things that really turn out purple haha 😀 Now rhubarb. If I ever bought a bag of the frozen stuff it would probably go into the freezer and never see the light of day again, the stuff just confuses me. But this could be my reason to revive it! Mixed into a sweet savory moist corn-textured bite I think rhubarb and I might learn to love each other <3 And I'm so happy you finally found the yogurt too yayyyyyyyyyyy! Did you buy like 12? You should've. Now since this cornbread wouldn't go with chili, perhaps we need a sweet smoothie bowl to have on the side with it 😉

    Reply

    • Rebecca @ Strength and Sunshine says

      January 20, 2016 at 12:56 pm

      I know!! These silly colors 😛 Looks liked I used purple sweets, but no!
      I’ve never bought fresh rhubarb (too expensive) so when I saw the frozen….I had to do SOMETHING!
      (This was from that single yogurt….:( )
      A smoothie bowl with crumbled purple cornbread….maybe…maybe 😉

      Reply

  59. Linda @ Veganosity says

    January 20, 2016 at 11:15 am

    I can totally vouch for dairy free food being delicious. I haven’t missed dairy at all since going vegan over two years ago. And I love So Delicious coconut yogurt. This cornbread looks awesome! Just like a cornbread brownie. 🙂

    Reply

    • Rebecca @ Strength and Sunshine says

      January 20, 2016 at 12:52 pm

      Bring dairy-free is the way to go!!! I think it’s been 4 years for me?
      Omg! Cornbread brownie! Haha! We should make brownies with cornmeal!

      Reply

  61. Kim says

    January 20, 2016 at 10:37 am

    Yum! This looks so good! We’re mostly plant-based/dairy-free at our house so I may have to add this recipe to our meal list for next week. Thank you for sharing!

    Reply

    • Rebecca @ Strength and Sunshine says

      January 20, 2016 at 10:59 am

      What? No. I am dairy-free. I’ve been dairy-free for years now, this post is to support the challenge with So Delicious….

      Reply

    • Rebecca @ Strength and Sunshine says

      January 20, 2016 at 8:17 am

      Thank you dear! I have to say, most of the cornbread I have are always sweet too, but I know jalapeno and savory ones are super popular!

      Reply

  70. Nadia says

    January 20, 2016 at 7:19 am

    I’ve never had cornbread. Unfortunately it’s not a ‘thing’ here in the UK, but I agree with you, anything purple has to be better!! They sound delicious 😀

    Reply

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Hey there, welcome to Strength and Sunshine! I’m Rebecca and I’m so glad you’re here! This is your go-to destination for delicious, fun, and (mostly) healthy gluten-free and allergy-free recipes, tips & tricks, advice, as well as celiac and food allergy coaching services!

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