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Vegan Blueberry-Coconut Cornbread

Submitted by simpleanddivine

Makes 16 servings

The best vegan corn bread ever! Amazing first time results!

Ingredients

2	cups cornmeal
1/2	cup all-purpose flour
1/2	cup corn flour
1/3	cup splenda
1	teaspoon baking powder
1	teaspoon baking soda
1/2	teaspoon salt
1/2	teaspoon vanilla extract
1/2	teaspoon coconut extract
1/2	teaspoon almond extract
1	cup almond breeze, unsweetened
1/3	cup soft tofu, lite
1	cup lite coconut milk
1/4	cup canned corn
1/3	cup blueberries
1/8	cup agave syrup (after coming out of the oven, put on top)

Directions

Preheat oven to 350 degrees.
Line the bottom of a 9 by 13 inch baking dish and line with parchment paper.
(DO NOT GREASE THE SIDES OR CORN BREAD WILL NOT RISE PROPERLY!)
In a large bowl combine dry ingredients: Corn Meal, flours, baking powder, baking soda, splenda, and salt.
In a separate bowl, combine almond breeze, vanilla extract, coconut extract, almond extract, lite coconut milk, and tofu.
Add the wet ingredients to the dry and stir just until moistened. GENTLY, fold in the corn and blueberries.
Pour batter into your already-lined baking dishes and bake in oven for 30-35 minutes or until an inserted toothpick comes out clean.