Blue Cornbread

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Not only is this a delectable treat, but the color of this blue cornbread is always so captivating to me. Now is the perfect time to share this recipe, because it can be paired with any stew or chili of the season. It’s been quite cold in Austin lately.

On that note, I am ready for spring. I like this blue cornbread, but I prefer to see bluebonnets!

I bid you good eating and please stay warm!

 

Prep Time: 10 minutes

Cook Time: 12-14 minutes for loaves (or 18-20 minutes for glass pan)

Makes: 3 mini loaves (or one 9 x 9 inch glass pan)

Ingredients:

  • 1 cup organic blue cornmeal
  • 1 cup organic all-purpose flour
  • 3 tbsp. organic sugar
  • 4 tsp. baking powder
  • ½ tsp. iodized sea salt
  • 1 cup milk
  • 1 egg
  • ⅓ cup oil

 Directions:

  • Preheat oven to 425°.
  • In a mixing bowl, sift the cornmeal, flour, sugar, baking powder, and sea salt together.
  • In a separate mixing bowl, whisk together the milk, egg, and oil.
  • Pour the wet ingredients into the dry ingredients and whisk until all is incorporated.
  • Grease and flour pan(s) lightly.
  • Evenly disperse batter among mini loaves or pour all into the one 9 x 9 inch glass pan.
  • Bake for 12-14 minutes for mini loaves or 18-20 minutes for glass pan.
  • Check for doneness before removing from oven, insert a toothpick into the middle of the bread and make sure it comes out clean.
  • Remove bread from oven and let it cool for a couple of minutes before cutting and serving it.

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1 Comment (+add yours?)

  1. Trackback: Beef Stew | Dutch Lovin'

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