Blueberry Cornbread with Maple Syrup

So....we're going to revisit an old favorite recipe of mine and change it up for breakfast time. Talk about sinful and a Saturday morning breakfast treat.... Basically, you're making my cornbread recipe, adding 1/2 a cup or so of fresh blueberries, and when it comes out of the oven in that cast iron skillet all warm and toasty, serve it with some warm 100% pure maple syrup...or even just some agave... What a treat....

1 cup organic corn meal
1 cup unbleached flour
1 cup rice or soy milk
1/2 cup sugar or sugar substitute
1/3 cup of vegetable, corn, or canola oil
3 teaspoon Ener-G Egg Replacer
4 tablespoon water
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

1/2 cup fresh blueberries

WarM maple syrup to top

Directions:Preheat oven to 375 degrees.Mix water and Ener-G Egg Replacer until there are no white lumps or residue. put to side. Mix dry ingredients in a med to lg mixing bowl. (If you use a vegan sugar substitute, note that not all subs are 1:1)

Mix in soymilk, oil, then egg replacer. mix well. Fold in the blueberries. Grease baking pan with oil or vegan margarine. I use a medium cast iron skillet for my vegan cornbread and swear that it comes out better.Pour mix in pan and bake for 20-25 min or until you can poke the center with a toothpick and it comes out clean. Slice and enjoy with some maple syrup over the top..