Rustic Cornbread 2 Ways: Blackberry Thyme & Jalapeño Blue Cheese

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Life is all about choices; demanding decisions that bombard us on a daily basis and challenge us to come up with quick, often snap, judgement calls. Ones that make us beam with victory when the option is the right one. Ones that may haunt us when wrong.

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Here’s a real toughy for you, perhaps it ranks among the most laborious of your life (mainly because it tends to strike mid-munchie attack): Sweetor Savory snack??? 

Mah ladies, mah gentz, no worries. Hakuna matata or whatevs.

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I’ve taken out all the guesswork. Here, you can enjoy cornbread not one, but TWO ways. Blackberry Thyme for when you need a slightly sweet escape, and Jalapeño Blue Cheese for when that savory tooth starts yelpin’. Is that a thing? A “savory tooth?” Let’s make it one. Me likey.

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Les talk about this berry cornbread. Did you know blackberries have 5 grams of fiber per cup?! What’s that mean? A very, very happy colon. That’s what. And thyme, let’s not make a pun on it and instead discuss what a magical herb it ’tis. It contains thymol, an essential herb which research has shown may have extremely potent antiseptic and anti-fungal properties. I mean don’t go scrubbing your kitchen floors with it expecting a miracle, but pretty impressive for that tiny little green plant. This bread isn’t full of a ton of cavity-feeding sugar, so don’t expect it to be super mouth watering sweet. It actually goes lovely with a hot steaming cuppa’ joe. The tart berries burst open in your mouth when you chew and its dense, crumbly texture makes it nearly impossible to stay away from.

Switch to the Blue Cheese Spicy AF cornbread: This bread is the TITS. You guys for real, I couldn’t leave it alone. What is about blue cheese that makes it so irresistibly addictive? The saltiness of the cheese, the kick from the jalapeño, the zest from the blackened onion and bell pepper, and the subtle sweet from the cornmeal transform regular ole cornbread to a dish that is simply spectacular. Blue cheese is high in bone-nourishing minerals like calcium and phosphorus. Mkay yes, it’s pretty high in fat and calories, but a little goes a long way in terms of flavor.

Blackberry Thyme Cornbread 

Double this recipe if feeding a crowd

  • 1 cup old-fashioned oats, ground into a flour (I use my food-processor)
  • 1 cup yellow cornmeal
  • 1 1/2 teaspoons sea salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 2 tablespoons fresh thyme, chopped
  • 1 chia egg (1 T chia seeds + 3 T water, let sit for 5 minutes) or you can use 1 whole egg
  • 3 T coconut oil + a bit more for greasing zee pan
  • 1-2 T honey or maple syrup
  • 1 1/4 cup full-fat coconut milk
  • 1 T apple cider vinegar
  • 1 cup berries
  1. Preheat zee oven to 350 degrees.
  2. Combine coconut milk and apple cider vinegar and let sit for ~5 minutes.
  3. In a large mixing bowl, combine oat flour, cornmeal, salt, baking soda + powder, cinnamon, nutmeg, and thyme.
  4. Pour the coconut milk/vinegar mixture into the bowl of dry ingredients. Whisk.
  5. Add in chia egg/egg and whisk again.
  6. Add in oil and honey/maple syrup and whisk yet again until just combined.
  7. Gently fold in berries.
  8. Grease a baking dish or cast iron pan with coconut oil and pour bread batter in.
  9. Bake for 30 minutes, until crust is cracked and slightly golden brown around the edges.
  10. Let it cool for ~15 minutes before diggin’ in. Bread will be crumbly. Mmm…crumbs…

 

Jalapeño Blue Cheese Cornbread

  • 2 red bell peppers
  • 1 red onion
  • 2 jalapeño
  • 2 cups old-fashioned oats, ground into a flour (I use my food-processor)
  • 2 cup yellow cornmeal
  • 3 teaspoons sea salt
  • 1 teaspoon baking soda
  • 2 teaspoon baking powder
  • 6 tablespoons fresh dill chopped
  • 2 chia eggs (1 T chia seeds + 6 T water, let sit for 5 minutes) or you can use 2 whole eggs
  • 6 T olive oil + a bit more for greasing zee pan
  • 2 T honey or agave
  • 2 1/2 cups full-fat coconut milk
  • 2 T apple cider vinegar
  • 6 cloves garlic, minced
  • 1/2 cup blue cheese. crumbled
  1. Begin by roasting them veggies. Preheat oven to 425 degrees and line a baking sheet with tin foil. Cut bell pepper in half and lay skin-side-up on baking sheet. Slice the red onion thinly and arrange 1/2 of the slices on the baking sheet. Mince the remaining fresh onion and set aside. Slice jalapeños in half and lay two halves on the baking sheet and dice and mince then set aside the other fresh halves for later. Thus, you are roasting both bell peppers, 1 of the red onions, and 1 of the jalapeños. Roast for about 20 minutes, checking frequently. You want the onions and jalapeño to blacken and soften, so take them out when this is done and then dice them up. For the red pepper, it will take longer, and you want the skins to be fully blistered.
  2. Once bell peppers are done, remove from the oven and plunge into a bowl of ice water for ~3 minutes. Carefully remove the shiny, transparent outer skin, throw it away, and dice the rest up.
  3. In a bowl, combine coconut milk and apple cider vinegar and let sit for ~5 minutes.
  4. In a large mixing bowl, combine oat flour, cornmeal, salt, baking soda + powder, and dill.
  5. Pour the coconut milk/vinegar mixture into the bowl of dry ingredients. Whisk.
  6. Add in chia eggs/eggs and whisk again.
  7. Add in oil and honey/agave and whisk yet again until just combined.
  8. Fold the minced raw red onion, minced raw jalapeño along with the chopped roasted veggies and the minced garlic, into the batter. Fold in the blue cheese gently.
  9. Turn oven down to 350 degrees. Grease a baking dish or cast iron pan with oil and pour bread batter in.
  10. Bake for 30 minutes, until crust is cracked and slightly golden brown around the edges.
  11. Let it cool for ~15 minutes before diggin’ in. Bread will be crumbly and good luck letting it sit in yo kitchen for >1 day.

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