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.
I haven't tried it yet, but will make it soon. The recipe looks perfect, but I need to know how you got the browning on all sides when you make it in an iron skillet? I've seen pictures of iron pans with sections tho. Is that what one needs? Thank you!
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!