Summer calls for a good loaf of corn bread with some seasonal blueberries! As usual, I adapted a few recipes from online to make a sugar and gluten-free corn bread. Here’s the skinny on this tasty summertime treat!

Ingredients:

grapeseed oil, for the pan
1 cup cornmeal
1 cup gluten-free flour (rice or almond)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup soy yogurt (plain)
1 egg
1/4 cup brown rice syrup
3 tablespoons melted soy butter (optional- replace with oil)
1 1/2 cups fresh blueberries

Directions:

Preheat the oven to 350 degrees F. Grease an 8-inch square pan (or a 9- or 10-inch cast-iron skillet) with grapeseed oil.
Combine the dry ingredients in a medium-sized bowl. Combine the wet ingredients (including brown rice syrup) separately. Stir the wet ingredients into the dry, mixing just enough to thoroughly combine. Fold in the fresh blueberries. Spread into the prepared pan.
Bake for 20-40 minutes, or until the center is firm to the touch and a knife inserted comes out clean. Serve hot, warm, or at room temperature. Enjoy!