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Blue Cornbread

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Blue Cornbread

Blue Cornbread

Recipe At-A-Glance

Blue cornmeal is sweeter and has a better nutritional profile than its yellow and white cousins. Try out blue cornmeal in this moist and tender blue cornbread!

Ready in 25 minutes

Okay, I know. This bread looks crazy. But please, pretty please, don’t let the weird blue color turn you off. Blue cornbread is something you absolutely need to make. And yes, it is totally different from regular yellow cornbread. And honestly, I think its pale blue color is actually kinda fun! It certainly is different from the run-of-the-mill yellow breads you find on the dinner table.

Blue Cornbread

If you’ve never worked with blue cornmeal before, I highly recommend seeking some out. Blue cornmeal is much sweeter than regular cornmeal, and it has an intense corn flavor. It actually tastes like fresh sweet corn, which I find absolutely amazing. Blue cornmeal is also nutritionally superior to white or yellow cornmeal. It has 20% more protein than yellow cornmeal and a much lower glycemic index, making it an even healthier option. Blue cornmeal rocks!

Blue Cornbread

This recipe results in a crumbly but moist cornbread with just a touch of sweetness. I know in some circles it’s blasphemy to put sugar in cornbread, but I think just a touch goes a long to way to bringing out the natural sweetness of the corn. And then, of course, I go all crazy and drizzle the top with honey. Because cornbread without honey on top is just sad.

Blue Cornbread

This is my go-to cornbread recipe—with blue, white or yellow cornmeal. It turns out perfectly every time, and is highly adaptable. Add in some shredded cheddar cheese, minced jalapeño, or some crumbled bacon. Switch out the dairy ingredients for vegan options (I recently made this with soy-free Earth Balance, unsweetened coconut milk, and plain coconut milk yogurt, and it turned out perfectly). Bake it in a cast iron skillet or pour it into a muffin tin for the most tender and delicious cornmeal muffins you’ve ever had.

Enjoy!

Blue Cornbread

Blue Cornbread

Yield: 8 servings
Cook Time: 25 minutes
Total Time: 25 minutes

Blue cornmeal is sweeter and has a better nutritional profile than its yellow and white cousins. Try out blue cornmeal in this moist and tender blue cornbread! Adapted from Daily Garnish.

Ingredients

  • 1 cup finely ground blue cornmeal
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup plain Greek yogurt
  • 2 eggs
  • 1/4 cup melted butter
  • 1/4 cup milk
  • 2 cups frozen corn kernels

Instructions

  1. Preheat oven to 375°. In a medium mixing bowl, whisk together the cornmeal, flour, baking soda and salt, set aside.
  2. In a small bowl, whisk together the yogurt, eggs, butter, and milk. Pour into the cornmeal mixture and stir until just combined—do not overmix. Fold in the corn kernels.
  3. Pour the batter into a well-seasoned cast iron skillet or a square baking dish. Bake in preheated oven for 15-20 minutes or until the top is golden brown, and a toothpick inserted in the center comes out clean.

 

Cassie is the founder and CEO of Wholefully. She's a home cook and wellness junkie with a love of all things healthy living. She lives on a small hobby farm in Southern Indiana with her husband, daughter, two dogs, two cats, and 15 chickens.

Leave a Reply

15 Responses
  1. Molly

    How fun! I’ve never seen blue cornmeal being used in a recipe before. It looks adventurous and fun, but even better – it looks DELICIOUS. Can’t wait to try out this recipe.

  2. Chris Hudson

    I’m looking forward to trying this recipe! I absolutely LOVE cornbread and picked up some organic blue cornmeal at our local bakery today.

  3. Paul Camp

    Ye gods.

    This is CORNbread. Do not use flour. This is a giant corn flavored biscuit and it is gross. Stop it!

    Corn is plenty sweet. It doesn’t need sugar and you wouldn’t either if you’d not diluted your cornmeal with flour.

    Sub more cornmeal for the flour and skip the sugar. Then you have cornbread.

  4. Trying this tonight…will sub sour cream for yogurt and add some cheese instead of corn kernels (using what I have in the fridge). Blue corn is known as ‘masa azul’ where I live (Tijuana, Mexico) and it’s our first time trying a recipe with it.

  5. Janet O Broadhurst

    Prepared this exactly as directed with perhaps a little extra Colorado Olathe sweet corn. It was over the top, delicious. Corn meal from LaPlata, New Mexico

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