Blue Cornbread

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.

• Ready In: 30 mins
• Serves: 8

Ingredients

• 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

Directions

1. Lightly spray a 8- to 9-inch cast iron skillet with cooking spray and drizzle with the 1 tablespoon cooking oil.
2. Place the skillet in the oven while it preheats.
3. Preheat oven to 425°F.
4. In a medium size bowl, combine dry ingredients.
5. Combine liquids and slowly add to combined dry ingredients, mixing well.
6. Pour into prepared pan and bake at 425°F for 15-20 minutes, until top and sides become golden brown.