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!
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!).
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!
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!
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!
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!
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!)
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
- 1 Cup Blue Cornmeal
- ½ Cup Gluten-Free All-Purpose Flour
- ½ Cup Amaranth Flour
- ½ Tsp Baking Powder
- 1 Cup Chopped Rhubarb*
- 1 Cup So Delicious Unsweetened Plain Coconut Yogurt
- ⅓ Cup Unsweetened Almond Milk
- 1 Tsp Pure Madagascar Bourbon Vanilla Extract
- 1 TB Stevia Syrup
- 1 Whole Vanilla Bean ( sliced and scrapped)
- Preheat the oven to 350ºF.
- In a large mixing bowl combine the first 4 ingredients, mix, then add everything else. Mix to combine and form the cornbread batter.
- In a well oiled 8x8 baking pan, pour in the batter and smooth out the top.
- Bake in the oven for 40 minutes. Remove and let cool before slicing in to 9 beautiful squares!
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!*Strength and Sunshine Twitter: @RebeccaGF666 Instagram: rebeccagf666 Pinterest: RebeccaGF666 Bloglovin’: Strength and Sunshine Google+: Rebecca Pytell