Blackberry Ricotta Cornbread

Use organic ingredients whenever possible.

Preheat your oven to 425°F.

Heat the water in a small pot over a low heat. Once water is hot add the ground flax and simmer for 3 minutes whisking occasionally until it’s thick. Turn off the heat and set aside.

Melt the Earth Balance in a 10″ cast iron skillet over medium heat. Once melted, turn off the heat and swirl the butter around to coat the skillet.

In a large bowl, mix together 1 cup of the flour with the cornmeal, sugar, baking powder and salt. Set aside.

In another bowl, whisk together the milk, oil, and flax goop that you prepared a few moments ago.

Put the blackberries in a small bowl. Sprinkle the 1 tablespoon of flour over the blackberries and gently shake to coat them.

Scrape the kernels from the cob of corn and set them aside.

Pour the wet ingredients into the dry and fold to combine. Fold in the corn and ricotta. Gently fold in the blackberries. Put the batter into the skillet with the melted butter. Put the skillet into the preheated oven and bake for 25 minutes. When done, a toothpick should come out clean and the edges should be golden brown.

Allow to cool for 30 minutes before cutting.

Recipe inspired by a recipe posted on a blog, The Best Remedy.