Blueberry Cornbread with Lemon Glaze

Step 1

Preheat the oven to 375°F (190°C) and spray a 9x13-inch baking dish with nonstick cooking spray.

Step 2

In a mixing bowl, combine cornmeal, gluten-free flour, sugar, kosher salt, vegetable oil, milk, eggs, baking powder, and sour cream (or Greek yogurt). Mix until just incorporated. Optionally, fold in blueberries.

Step 3

Pour the batter into the prepared baking dish and spread it evenly.

Step 4

Bake in the preheated oven for 25-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Step 5

Remove from the oven and let it cool completely in the baking dish.

Step 6

In a small bowl, mix powdered sugar and lemon juice until smooth.

Step 7

Once the cornbread is cooled, drizzle the lemon glaze over the top.

Step 8

Cut the blueberry cornbread into squares and serve.

Step 9

Enjoy your delicious Blueberry Cornbread with Lemon Glaze!