Lemony Blueberry Cornbread

This is a recipe a Facebook friend posted a link to, and a photo of how hers turned out.  It looked and sounded so good I decided to adapt it and try it.  The original recipe was from Budget Bytes http://www.budgetbytes.com/2014/06/lemon-blueberry-cornbread-skillet/.  It is very tasty.

INGREDIENTS

1 cup corn meal

1 cup all-purpose flour

1/2 cup sugar

4 tsp baking powder

1/2 tsp salt

Zest from 1 lemon (about 1 Tbsp)

1 cup almond milk

1 large egg (or Egg Replacer or other substitute to make Vegan)

1/3 cup extra virgin olive oil

1/2 cup blueberries

1 Tbsp Earth Balance Soy-free Buttery Spread

COOKING INSTRUCTIONS

Preheat oven to 425 degrees.

In a large bowl, mix together corn meal, flour, sugar, baking powder, salt, and lemon zest.  Use your bare hands to massage the zest into the flour to help release the flavorful oils.

In a separate bowl, whisk together milk, egg, and oil.  Mix into flours, stirring only enough to incorporate all the dry ingredients - some lumps are okay.

Use buttery spread to grease a 10" cast iron skillet.  Spread the batter in the skillet.  Sprinkle blueberries on top, and press them into the dough.

Bake 20-25 minutes, or until golden brown on top and sides.  Cut into 8 pieces and serve.