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."
photo by PaulaG
- Ready In:
- 30mins
- Ingredients:
- 9
- 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
- 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.
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Reviews
-
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!
RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com.
Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net.
Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
