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.
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.
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.
Kelly’s Coarse and Fruity Breakfast Cornbread
Author: Kelly Hutchinson
Serves: 8
- 1 1/3 c cornmeal
- 2/3 c almond meal/flour
- 2 tsp baking powder
- ½ tsp salt
- 1/3 c pure maple syrup
- 2/3 c unsweetened applesauce
- 2/3 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
- Preheat the oven to 350° and grease a standard sized loaf pan.
- Whisk together the dry ingredients (cornmeal through salt). Almond flour has a tendency to clump, so be sure to break all of them up.
- Mash up the banana, and mix together with syrup, applesauce, and almond milk.
- Combine wet with dry and mix until just combined. Add the berries and stir to distribute.
- 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.
Calories: 190 Fat: 5g Carbohydrates: 35g Fiber: 4g Protein: 4g
3.2.1737
Josh’s Softer and Cakier Fruity Breakfast Cornbread
Author: Kelly Hutchinson
Serves: 8
- 2/3 c cornmeal
- 1 1/3 c oat flour
- 2 tsp baking powder
- ½ tsp salt
- 1/3 c pure maple syrup
- 2/3 c unsweetened applesauce
- 2/3 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
- Preheat the oven to 350° and grease a standard sized loaf pan.
- Whisk together the dry ingredients (cornmeal through salt).
- Mash up the banana, and mix together with syrup, applesauce, and almond milk.
- Combine wet with dry and mix until just combined. Add the berries and stir to distribute.
- Pour the batter into the prepared pan and bake for 45 – 60 minutes.
Calories: 170 Fat: 2g Carbohydrates: 36g Fiber: 4g Protein: 3g
3.2.1737
Tagged with: Dairy Free • Egg Free • Gluten Free • Hidden Fruits • Naturally Sweetened • Nut Free • Soy Free • Vegan • Vegetarian
I love that this is gluten-free! Looks like a wonderful breakfast 🙂
Looks super good! A nice breakfast recipe with added fruit and gluten-free!
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! 😉
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!
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)
I’ll take a huge slice of either, please. raspberries and blueberries are the perfect addition to cornbread – I need to try that!
I love, love cornbread and new ways to make it. : )
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!
I’ve never heard of breakfast cornbread! What a cool idea 🙂
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?
I would mix everything else together and if it looks a little dry add a couple tbsp of applesause (or even pumpkin).
Good to know. And fantastic call on using pumpkin. LOVE that! Thanks, lady!
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 :).
Let me know if you try it out!
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! 🙂
I love cornbread. And I love that you’ve snuck that fruit in there. AND that it’s gluten free – awesome!
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 😉
Ha! Super cornbread. I LOVE it!