Apple Corn Cake and Stewed Blueberries – like a soft polenta cake

I was watching Chef Emeril Lagasse on The Martha Stewart’s Show and he had my mouth watering when he made a corn cake, similar to a polenta cake, often made in restaurants as a side dish, topped with stewed cherries. I was determined to make my own gluten free version, but healthier. I made it with blueberries; without refined sugar, and sweetened it with applesauce and a tiny bit of agave syrup; used one less egg and added applesauce instead of sugar and lemon zest, making it like a bread pudding.

Since I am allergic to citrus I couldn’t use the lemon juices in the sauce, but added pineapple juice instead. Emeril baked his cake in a cast iron skillet, but I used a regular baking pan instead. One of the other products that Namaste Foods sent me to sample was their Perfect Flour Blend. I used that in this recipe as an all-purpose flour. This recipe came out so delicious! It tastes like an apple bread pudding. I had just eaten dinner and was not ready for dessert, but wanted to take a photo of it and tasted it before I published the recipe, but I couldn’t stop after one bite. Luckily I cut it in half! I hope you like it.

I am sure you can make a gluten free version of Emeril’s recipe, which is lighter, using his suggested ingredients and replacing with gluten free all-purpose flour. You can find Emeril’s original recipe and the video segment of the show at Skillet Corn Cake with Stewed Cherries.

Apple Corn Cake and Stewed Blueberries – like a soft polenta cake


Yield: Serves 9

Apple Corn Cake and Stewed Blueberries – like a soft polenta cake

A polenta like gluten free apple corn cake layered and topped with blueberries.


    Wet ingredients
  • 3-4 chunks of canned pineapple, chopped well by hand or processed in a foodprocessor
  • 2/3 cup milk or milk substitute (I used my Raw Almond Milk Recipe)
  • 1 large egg
  • 1/4 cup oil (I used extra virgin olive oil)
  • 1/2 cup unsweetened applesauce
  • 2 Tablespoons agave syrup
  • Dry ingredients
  • 1 cup Namaste Perfect Flour Blend
  • 6 Tablespoons yellow corn meal
  • 1 teaspoon gluten free baking powder
  • 1/2 teaspoon sea salt
  • For the Blueberry Topping
  • 1 cup frozen/fresh blueberries
  • 2 Tablespoons agave syrup (I used amber)
  • 2 Tablespoons pineapple, lemon or orange juice


  1. In a pan add blueberries, lemon juice and agave; stir.(you can add a gluten free liquor, too if you wish.)
  2. Cook on low for about 1 to 1.5 hours.
  3. The last few minutes turn the heat to medium-high and allow the sauce to reduce (thicken).
  4. Preheat oven to 350°F.
  5. Mix dry and wet ingredients in separate bowls and combine.
  6. Oil an 8 x 8-inch baking pan.
  7. Pour batter into pan and bake for approximately 40 - 45 minutes or until a toothpick comes out clean.
  8. Allow to cool for about 5 minutes or more. (longer doesn't hurt, as it comes out of the pan easily either way.)
  9. Slice in squares or rectangles and layer with blueberry sauce. So yummy!

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