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Lemon Cornmeal Bread with Blueberry Compote


If you are looking for a delicious and easy to make gluten free dessert then try my Lemon Cornmeal Bread with Blueberry Compote.

Ingredients

For the Lemon Cornbread

  • 2 Cups Moon Rabbit Cornbread Mix
  • 1 lemon juiced, (2 tablespoons)
  • 3 large eggs
  • 3/4 Cups powdered sugar
  • 1 1/2 Teaspoon gluten-free vanilla extract
  • 10 Tablespoons unsalted butter, room temperature

For the Blueberry Compote

  • 2 1/2 Cups frozen blueberries, unthawed
  • 1/3 Cup water
  • 1/3 Cup white sugar

Ingredients

Ingredients
• 2 cups (1/2 bag) Moon Rabbit Cornbread Mix
• 10 tablespoons unsalted butter, room temperature
• 1 lemon juiced, (2 tablespoons)
• 3 large eggs
• 3/4 cup powdered sugar
• 1 1/2 teaspoons gluten-free vanilla extract

Ingredients for Blueberry Compote
• 2 1/2 cups frozen blueberries, unthawed
• 1/3 cup white sugar
• 1/3 cup water

Servings6

Calories Per Serving504

Folate equivalent (total)21µg5%


Italian Bread Pudding with Blueberry Compote

A light and refreshing dessert that has many textures and flavors that perfectly complement one another.

Ingredients

  • FOR THE BREAD PUDDING:
  • 4 cups Italian Bread Cut Into 1/2 Inch Pieces
  • 3 Eggs
  • 1 cup Milk
  • 1 teaspoon Cinnamon
  • 1 teaspoon Vanilla
  • ½ cups Brown Sugar
  • 2 Tablespoons Butter Or Margarine
  • FOR THE ORANGE-FLAVORED MASCARPONE:
  • 8 ounces, weight Mascarpone Cheese
  • 1 Tablespoon White Sugar
  • 1 Orange, Zest Only
  • FOR THE BLUEBERRY COMPOTE:
  • ¼ cups White Sugar
  • 1 pint Fresh Blueberries

Preparation

Place diced bread in a standard size bread pan.

In a mixing bowl, whisk eggs, milk, cinnamon, vanilla and brown sugar until well combined. Pour egg mixture over bread and allow to soak in until all the liquid is absorbed, about 15 minutes.

Preheat oven to 350ºF. Cover bread pan with foil and bake for 45–60 minutes until bread pudding is firm and all the liquid is gone. Remove from oven and allow to cool for at least 30 minutes this can be made 1 to 3 days in advance if needed.

For the orange-flavored mascarpone: In a mixing bowl, combine mascarpone cheese, sugar, and orange zest until well combined. Refrigerate until ready to assemble dessert.

For the blueberry compote: In a small saucepan, combine blueberries and sugar. Cook over medium heat, smashing blueberries until blueberries turn bright purple, about 5–10 minutes.

To assemble: Slice bread pudding into three 1/2 ” thick pieces and sauté in a pan over medium heat with the butter, about 1 minute on each side. On a plate, spread 1/2 cup orange-flavored mascarpone, then layer bread pudding slices and top with blueberry compote. Enjoy.


Gluten Free Cornbread Waffles with Easy Blueberry Compote

Gluten Free Cornbread Waffles with Easy Blueberry Compote-a delicious breakfast that can be whipped up in 20 minutes! These simple cornbread waffles are made with yellow cornmeal and organic gluten free flour making them completely nut-free! They are gluten free, nut free and dairy free. Top them off with a delicious blueberry compote and you have a fancy breakfast that looks like you spent hours slaving in the kitchen!

With having a gluten free blog, I get a lot of requests for recipe substitutions, one of them being nuts! Many of my recipes use almond flour so I wanted to create a delicious waffle that is similar to my Best Gluten Free Waffle Recipe that is completely NUT-FREE. Yes, this one is for you! This Gluten Free Cornbread Waffle recipe has no nuts, gluten, soy or dairy!

Also, I have made this with non-dairy milk and even water! Both end in fabulous results! Of course, if you CAN have dairy, feel free to substitute the avocado oil for butter.

As you can see below, this is served with a delicious blueberry compote. It tastes so good over these crispy waffles! The compote is very easy to make! I just toss all ingredients on the pot, stir, and let magic happen! It is that simple!

My kids are huge fans of waffles! They consider it a really special treat to have waffles for breakfast! I try to make these on Sundays as a special treat, but sometimes, I make them during the week because they are so fast and easy to make! I have several other waffle recipes on my blog, they are Gluten Free Chocolate Waffles , Best Gluten Free Waffles and Paleo Waffles with Cassava Flour .

Now that fall is here, these Crispy Gluten Free Cornbread Waffles really hit the spot! They are pure comfort food! If you are a fan of Johnny Cakes and Cornbread, then you will LOVE these!

My Grandmother used to make Johnny Cakes for breakfast and the smell of these cornbread waffles bring back warm childhood memories! She would get the edges nice and crispy and we would have them with maple syrup and a fried egg on top!

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Now I would much rather make waffles because they are easier to make! I just let the waffle iron do all the cooking for me while I make the blueberry compote! You know what I mean? Get kids fed, put away dishes, this and that and the list goes on…

I do love Johnny Cakes. and you can surely make them with this batter, I just don’t like spending a lot of time at the stove flipping pancakes, so I much prefer to make waffles!

On a healthier note, I am using this eco-friendly Ceramic Waffle Iron free of PTFE and PFOA. These are chemicals present in Teflon products that can stay in the environment and human body for long periods of time.

Studies in lab animals have found exposure to PFOA increases the risk of certain tumors of the liver, testicles, mammary glands (breasts), and pancreas in these animals. –Cancer.org

As a Mother of 2 young children, I try to reduce toxic exposure in my home. If I purchase something non-stick, I prefer to use a ceramic surface free of PTFE (Teflon) and PFOA.

If you are on the market for a ceramic waffle iron, these are great choices:

  • Eco-friendly heart shaped waffle maker(Use this for heart shaped waffles)
  • Eco Belgian Waffle Maker(Great for no flipping method) (This is one of my favorites for Belgian waffles!)

For this recipe, I am using Organic Gluten Free Fine Ground Cornmeal and an Organic Gluten Free All Purpose Flour . This was my first time using this organic gluten free blend and it turned out to have a great flavor!

In conclusion, these Crispy Gluten Free Cornbread Waffles with blueberry compote will make a very special breakfast and super happy tummies! They are easy and quick to make and perfect for a special Sunday brunch! Enjoy!

For more delicious gluten free recipes, be sure to subscribe below! You will get my free Delicious Paleo Breakfast e-book as my gift to you!


Blueberry Compote

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Blueberry Compote only has 3 ingredients and can be made in less than 20 minutes. It is the perfect addition to pancakes, waffles, cake or ice cream.

Blueberry Compote is a fancy name for fruit sauce! It can be made with fresh fruit or frozen fruit. It has so many uses too. My favorite way to enjoy blueberry compote is on pancakes. I think it is a perfect accompaniment to my lemon pancakes but it is also delicious on waffles and crepes. It would also be delicious on this pound cake. I also love it over vanilla ice cream.

Blueberry Compote is a nice alternative to syrup. Not as sweet and sugary although there is definitely sugar in it. There are so many possibilities for ways to use blueberry compote! It just makes everything taste better and looks fancier and only takes minutes to put together.


Lemon Cornmeal Bread with Blueberry Compote - Recipes

Strain cream corn through a fine sieve, pressing with a rubber spatula to extract the liquid part and discard remaining solids. If you prefer bits of corn in your cake, just mix 1/2 cup creamed corn with the 1/2 cup sour cream.

With a stand mixer or handheld, beat the butter and sugar on medium-high speed until fluffy, about 2 minutes. Stop and scrape the sides of the bowl. On low speed, slowly pour in the beaten eggs, mixing until incorporated and stopping midway to scrape down the sides. (The mixture will be loose and curdled-looking.)

On low speed, add one-third of the flour mixture and mix until just blended. Add one-third of the sour cream-corn mixture and mix until just blended. Alternate adding the remaining flour and sour cream mixtures in two additions each. Do not overmix.

For the compote:

Combine the ingredients in a saucepan and cook over medium heat until the blueberry skins have popped and the mixture is slightly thickened, about 5 minutes or longer. Let cool and refrigerate until ready to serve. (Bring to room temperature before serving.)


What You’ll Need For This Recipe

This lemon blueberry loaf comes together with a handful of pantry staples, and it’s topped with a tangy lemon glaze icing. Here’s what we’ll need to make this lemon blueberry dessert:

  • All-purpose flour: Stir the flour around, spoon it into your measuring cup, and level it off with the back of a knife. If you scoop the flour from the container, it can become packed inside the measuring cup and you can end up with too much flour, which means a denser loaf of bread.
  • Baking powder: Helps this lemon blueberry loaf rise.
  • Salt: Enhances the lemon flavor and balances out the sweetness of the batter.
  • Oil: You can use any kind of oil that you prefer, but the best options are canola, vegetable, or melted coconut oil.
  • Granulated sugar: Sweetens the bread and balances out the lemon juice.
  • Sour cream: Along with the oil, the sour cream also provides moisture which helps keep this bread from drying out. If you don’t have any sour cream, then plain Greek yogurt works fine too!
  • Eggs: Helps bind the batter together.
  • Lemon juice and zest: Freshly squeezed lemon juice is best. To get more juice out of your lemons, roll them on the counter before cutting them in half.
  • Vanilla extract: Adds flavor. Pure vanilla extract is best.
  • Blueberries: You can use fresh or frozen blueberries. Just be sure to toss them in a little flour so they don’t sink to the bottom of the loaf.
  • Confectioners’ sugar: Used to make a smooth glaze.


Reviews

Its promise is only delivered with the substitute suggestions made by most reviewers. I cut the sugar by 1/3 and still way too sweet. Another reviewer is right. It should be halved. I can't imagine where they got the 15 minute baking time from. I planned 25 as another suggested and that worked. I have tons of lemons, so will try more zest and a little juice because it's worth making again.

These muffins were more dense than I expected, but still nice for breakfast. I reduced the butter to 3 tbsp, used 1/4 cup brown sugar, and a whole egg instead of the egg yolks. Will stick with the raspberry corn muffin recipe from the Back in The Day Bakery cookbook.

Delicious and moist, I loved the cornflour addition.

I made it today for the first time, with a few modifications to make it gluten free. I used a wholemeal GF mix instead of regular flour, and arepa flour as the yellow cornmeal substitute - that's what we had. Halved the quantity of sugar as proposed in several comments, and used blueberry jam instead of fresh fruit as I had none at hand (using the "sandwich" technique, of placing some batter, half spoonful of jam, some more batter). It does taste corn-y, and surely doesn't have the fluffiness expected in a regular muffin, but it's a delicious combination of flavours and texture :)

Delicious & moist. I made a few adjustments as suggested by other reviewers - reduced sugar by 2T and added 1T lemon juice to the milk/butter. Also - don't pour milk straight from the fridge into your melted butter. make sure the milk is room temp as well! I microwaved in 5-sec increments until the butter melted again (whoops).

These muffins are excellent. After reading reviews I make the following changes. Sugar reduced to 1/4 Cup, 1 whole egg instead of 2 yolks and more blueberries and lemon zest. I also squeezed in some lemon juice, about 1 Tbsp. I used a smaller muffin size and the yield was 9. I found I could fill the muffin cups with liners right to the top. Blueberries were frozen and I baked them frozen. All of my favourites lemon, cornmeal and blueberries.

I double the lemon zest and you can even make it without blueberries, it's delicious!

This recipe is one of my go-to recipes for the B&B I run in SW CO. I wanted to make it today, but didn't have enough blueberries. I had some frozen blackberries in the freezer, so decided to try them. However, they were so large that I didn't feel they would mix in well, so I pulsed them a few times in the food processor & dumped them in with the final batter. WOW! These came out great. The muffins are purple, but boy do they taste scrumptious. As with any great recipe, you can substitute and still come out a winner. PS. I use whole eggs and add 1 tsp. of fresh lemon juice along with the zest. So moist!

Be careful of the milk solidifying the butter when they are combined. If you have to reheat it, be sure to check before you add the eggs.

Love these muffins. Added more blueberries and sprinkled tops with home made organic lavender sugar. Great when overnite guest come

As one who uses recipes as guidelines, rather than the rule, I made a few alterations based on previous comments. The result was delicious and not overly rich. I subbed buttermilk for the milk, used whole eggs, added a teaspoon of lemon juice, and extra lemon zest and blueberries. I filled the muffin cups to the brim and the result was crunchy texture on the outside and light, lemony, and moist on the inside.

I made similar to how Katewawa did (less butter and subbed some whole wheat pastry flour for some of the AP flour). I also cut the sugar. After they baked, I spooned some lemon sugar syrup I had leftover from another recipe. This added some good moisture. If I make this again, I'll do it similarly, but will probably add more than the 1T of lemon zest that's called for. In response to someone else's question, if you add lemon juice to the batter, Iɽ expect it to curdle.

I hosted a breakfast for 15 business associates & these muffins were a huge hit. I added lemon zest and fresh lemon juice to the batter and the citrusy flavor was scrumptious. Loved the cornmeal crunch. Will definitely be making again. Soon!!

Made these for a spring brunch and they were gorgeous. The blueberries studded on top were a nice touch. I went ahead and used double the amount of blueberries and the zest of one whole lemon. The lemon was a great complement and will probably add some lemon juice, too. Love the corn meal. the texture was great and really moist!

Love this! I also changed some of the ingredients to make it a little healthier - 1/4 cup of oil for the butter and I used raw cane sugar instead of white sugar. It also works really well to swap blueberries for raspberries and use orange zest instead of lemon.

This is a wonderful muffin recipe. I followed it to the letter, although I would agree with others that you really do need to bake it closer to 25 minutes than 15.

I made as Katewawa suggests, and substituted 1/2 the butter with coconut oil. They were GREAT! Will definitely make regularly

I have made this recipe for years, tweaking it along the way to try to make it a little less greasy and a little more healthy. I have finally hit upon what I think is the end of these tweaks: subbed 1/2 cup whole wheat pastry flour and 1/4 unbleached AP for the flour called for here, reduced the butter to 2T, used only 1/4 c plus 2T granulated sugar, used 2% milk in place of the whole, and used one whole egg instead of the two egg yolks. This works, tastes great, and makes for a much healthier muffin. The texture is great, not too dense or crumbly or dry - the muffin holds together well. It also lets the lemon flavor shine through!

Love this recipe because it is so easy and yummy. I didn't have any lemon juice or zest in the house so I used orange zest and some juice and it was great. Also I substituted gluten-free flour and xantham gum for regular flour and the muffins still had a nice texture. My 1 1/2 year old ate several and she's very picky :)

These are my absolute go-to muffins when I have guests coming, when I need to take something somewhere, or when my husband has been particularly kind. They are so fast, so tasty, and do well over a couple of days. I use a bit more lemon zest and a little less corn meal to lighten them up. They are awesome.

These muffins were great! I used brown sugar per another reviewers suggestion and doubled the blueberries. My cooking time was also more like 25 minutes.The family loved them, time to make more!

A nice variation on the standard blueberry muffins. I added the zest of a whole lemon as well as the juice and they came out nice and lemony. It seemed like they could have used a little salt to me, but that could just be my affinity for salt.

It's difficult to find a good blueberry muffin recipe. When you do, it's worthwhile to stick with it, which is what I should have done. Martha Stewart's recipe for Blueberry Corn Muffins is far better than this one. I could have just added lemon zest. lesson learned.

I doubled this recipe and got 12 really good sized muffins. I actually had a little bit of batter left over that I couldn't squeeze into anymore cups or it would've spilled over. Like a lot of reviewers, I cut the amount of butter used. I used 1/2 the amount of butter and substituted the rest of the butter with applesauce. I did wish there was more lemon flavor and would probably use some lemon juice in addition to the zest next time. Another recommendation would be to really press the last half of the blueberries into the batter before baking. Some of my berries weren't pressed into the batter enough and fell off the top when I took them out of the pan. These were a big hit at a brunch I went to today, so Iɽ definitely make them again.

Very good and would definitely make them again. I used brown sugar and it gave them a nice extra flavor. My cooking time was closer to 20-mins.


How to make Blueberry Compote

Blueberry compote ingredients

  • Fresh Blueberries are the main ingredient of this recipe, but frozen berries will work just as well.
  • Lemon zest is added to brighten the compote’s flavor.
  • Lemon juice is also added for that bright flavor as well as a boost of natural pectin to help thicken the blueberry sauce.
  • Sugar – typically, I don’t use a lot of sugar to sweeten fruit compote, two tablespoons per pound of fresh fruit is enough. But since lemon juice adds a lot of tartness, I increase the amount of sugar to three or even four tablespoons in some cases, especially if the blueberries are off-season and not very sweet.
  • Salt – just a pinch is needed to enhance the flavor of the compote.

Cooking the blueberries

Stir all the ingredients together in a saucepan and cook over medium heat for about 10 minutes until the fruits are softened and the mixture thickens slightly. The compote will continue to thicken as it cools.

If you are using frozen blueberries, the cooking time may need to be longer as frozen berries release more water and will take longer to reduce and thicken.


A simple and quick compote

Sadly, my grandparents did not leave any written recipes behind. So when I decided to make a fruit compote, I turned to the Internet. I found several recipes online and was intrigued when I realized that one could quickly cook blueberries into a syrupy topping or dessert.

I love creamy Greek yogurt. The idea of making a quick, simple topping for plain Greek yogurt was appealing. So were the short cooking time and the ultra-short ingredients list.

Most recipes I found use powdered sugar to sweeten the berries, and also to thicken the compote. Powdered sugar contains cornstarch that acts as a thickener. But I use just a touch of sweetener plus some lemon juice, with wonderful results.


More French Toast Recipes:

If you try this recipe for Blueberry Brioche French Toast, please let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your kitchen creations makes my day.