(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
In a large bowl, mix the cornmeal, flour, sugar, baking powder, and salt together.
Make a well in the dry ingredients and add the Country Crock® Plant Cream, Country Crock® Plant Butter, egg, and yolk. Stir to combine, making sure everything is blended well and there are no lumps.
Cover the bowl with plastic wrap and chill the batter for at least 30 minutes in the refrigerator.
Preheat the oven to 375 F and butter a 9"x5" loaf pan with Plant Butter.
Pour the batter into the buttered pan and bake for 45 minutes, until a skewer inserted in the middle comes out clean. Let the loaf cool in its pan for 10 -15 minutes, then gently invert it onto a cooling rack and let it cool completely.
In a small saucepan, combine the blueberries, sugar, water and lemon juice. Bring to a boil over medium heat. Once it's bubbling, reduce the heat to medium-low and continue to simmer for 20 minutes, stirring often. Remove from heat and transfer to a serving bowl.
Place a metal bowl or the bowl of your mixer in the fridge to chill, along with the beaters or whisk attachment.
Pour the Plant Cream into your chilled mixing bowl and whip on high speed for a couple of minutes, until it starts to thicken. Add the icing sugar and vanilla and continue beating for another minute or two until smooth peaks form. Place the whipped Plant Cream into the fridge to chill while you grill your cornbread.
Heat a cast-iron grill pan over medium heat. Slice the cornbread into 2 inch slices and butter each side with Country Crock® Plant Butter. When the pan is hot, place a couple of slices on the grill for about a minute, then flip each slice. Once each slice is grilled to your liking, remove from the pan and place onto individual serving plates.
Divide up the cornbread (2 slices per person), spoon on some blueberry compote, and top with the whipped Country Crock® Plant Cream.
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