Blue Corn Cornbread

This cornbread did not photograph all that well so I’m making do with a shot of the ingredients. It was a very cakey and moist cornbread. The recipe is right off the Bob’s Red Mill bag.

2 1/4 cups unbleached white flour
1 3/4 cups blue cornmeal
1 cup sugar (I may try it with a little less next time)
3/4 t baking powder
3/4 t baking soda
3/4 t salt
1 1/4 cups milk
3/4 cup vegetable oil
3 eggs
1/2 cup buttermilk
1 1/2 cup frozen corn, thawed and drained

Preheat oven to 350ยบ. Butter a 13X9X2″ baking pan. Whisk dry ingredients in a large bowl. In a separate bowl, whisk moist ingredients. Add milk mixture to dry ingredients and whisk just until blended. Gently stir in the corn. Bake for about 40 minutes.

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