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!
- Cook Time: 40 mins
- Total Time: 40 mins
- Yield: 9 1x
- Category: Bread, Side, Baking
- Cuisine: American, Southern
Ingredients
Scale
- 1 Cup Blue Cornmeal
- 1/2 Cup Gluten-Free All-Purpose Flour
- 1/2 Cup Amaranth Flour
- 1/2 Tsp Baking Powder
- 1 Cup Chopped Rhubarb*
- 1 Cup So Delicious Unsweetened Plain Coconut Yogurt
- 1/3 Cup Unsweetened Almond Milk
- 1 Tsp Pure Madagascar Bourbon Vanilla Extract
- 1 TB Stevia Syrup
- 1 Whole Vanilla Bean ( sliced and scrapped)
Instructions
- 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!
Notes
I used frozen and defrosted rhubarb, but you could always so fresh, just soften it a bit by steaming.
Nutrition
- Serving Size: 1