Courtesy of Rainbow Bridge Natural Food Store
http://www.rainbowbridgeojai.com

Blueberry Corn Bread

Diet Type: Vegetarian

Cooking Time: 30 minutes - one hour

Ingredients:

  1 cup graham flour, sifted
  1 cup fresh blueberries
  3/4 cup light yellow or blue cornmeal
  1 egg
  3 tablespoons sugar or Sucanat
  2/3 cup lowfat milk or soy milk
  1 teaspoon baking powder
  1/3 cup canola oil
  3/4 teaspoon Sea Salt
 
Directions:

Lightly oil or spray an 8x8 in baking pan. Preheat oven to 425F. Measure out the blueberries into a bowl, and lightly dust with a small amount of the cornmeal. In mixing bowl blend flour, remaining cornmeal, sucanat, baking powder and salt. Stir in blueberries. In small bowl beat egg; add milk and oil, mix. Pour all at once into flour mixture. Stir just until dry ingredients are evenly moistened. Pour batter into baking pan. Bake 25 minutes or until golden. Serve warm. (Nutrition analysis includes the use of soy milk.)

Servings: 12

Author: Ellen Sue Spicer of Hands on Nutrition

 
Nutrition Facts

Serving Size: 1
Servings per Recipe: 12
Amount Per Serving 
Calories 152
Calories from Fat 63
 % Daily Value*
Total Fat 7g11%
  Saturated Fat 1g3%
  Mono Fat 4g 
  Poly Fat 2g 
Cholesterol 18mg6%
Sodium 160mg7%
Total Carbs 20g7%
  Dietary Fiber 1g6%
Protein 3g 
Iron7%
Calcium1%
Vitamin C2%
Vitamin E8%
Vitamin A1%
Selenium11%
Manganese5%
Zinc1%
Folate9%
Pantothenic acid1%
Niacin6%
Riboflavin6%
Thiamin13%
Potassium2%
Phosphorus3%
Magnesium2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.