Prep 10 mins
Cook 20 mins
Blue corn was a staple for the Pueblo Indians of Northern New Mexico. The blue-purple kernels produce a coarser consistency and sweeter, nuttier taste than yellow or white corn. This bread rises high and proud. This recipe was printed on the package of blue-corn meal I recently purchased.
- 1 cup blue cornmeal
- 1⁄2 cup whole wheat pastry flour
- 1 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon salt (optional)
- 1 tablespoon honey or 1 tablespoon maple syrup
- 1 egg, beaten
- 1⁄3 cup nonfat dry milk powder
- 2⁄3 cup water
- 1 tablespoon cooking oil
- Lightly spray a 8- to 9-inch cast iron skillet with cooking spray and drizzle with the 1 tablespoon cooking oil.
- Place the skillet in the oven while it preheats.
- Preheat oven to 425°F.
- In a medium size bowl, combine dry ingredients.
- Combine liquids and slowly add to combined dry ingredients, mixing well.
- Pour into prepared pan and bake at 425°F for 15-20 minutes, until top and sides become golden brown.
This was a fun new version of regular old corn bread....my 3 yr old thought it was cake! Thanks for the recipe Paula.
My BF declared this the best cornbread he's ever had! This was my first experience with blue cornmeal, and I really enjoyed it, both for its subtle lavender color and for the slightly nutty, buttery taste. I baked in a 9inch cast-iron, and mine actually didn't rise very high, but I think that is the fault of my oven (it's not very good quality, unfortunatly and the temperature fluctuates a lot). It was still very tender and light. We enjoyed with Grits and Greens #102977 for dinner with a little butter. I think the fact that you preheat the cast iron with some oil is what makes this so great- the browned crust was the yummiest. Thanks, Paula!