Coyotes Blue (Or Yellow) Cornmeal Bread

This sweet, and very moist cornbread is served at Coyotes Deli & Grill in Banff and the recipe was printed in Bon Appétit (Nov. 2001). Pine nuts add a surprisingly delicious element. The blue cornmeal makes for a beautiful presentation but it tastes just as delicious with yellow. Toast pinenuts on a cookie sheet at 350°F for 5 minutes. Best served warm. Leftovers, if you have any, make an awesome twist on French toast.

• Ready In: 1 hr
• Yields: 28 squares

Ingredients

• 2 1⁄4 cups all-purpose flour
• 1 3⁄4 cups  blue cornmeal or 1 3⁄4 cups yellow cornmeal
• 1  cup sugar
• 1⁄3 cup pine nuts, toasted
• 3⁄4 teaspoon baking powder
• 3⁄4 teaspoon baking soda
• 3⁄4 teaspoon salt
• 1 1⁄4 cups  whole milk
• 3⁄4 cup  vegetable oil
• 3  large eggs
• 1⁄2 cup buttermilk
• 1 1⁄2 cups frozen corn kernels, thawed, drained

Directions

1. Preheat oven to 350°F Butter 13x9x2-inch glass baking dish.
2. Whisk flour, cornmeal, sugar, pine nuts, baking powder, baking soda and salt in large bowl to blend.
3. Whisk milk, vegetable oil, eggs and buttermilk in medium bowl to blend. Add milk mixture to dry ingredients and whisk until just blended. Fold in corn kernels.
4. Pour batter into prepared dish. Bake until tester inserted into center comes out clean, about 40 minutes. Cut bread into 2-inch squares and serve warm.