Ready in 25 minutes
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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.
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!
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.
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.
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.
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Looks intriguing! Blue corn meal has been added to the grocery list! I love the blue corn chips so now to venture on to the cornbread ;)
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.
I’m looking forward to trying this recipe! I absolutely LOVE cornbread and picked up some organic blue cornmeal at our local bakery today.
A quick question – 10″ or 12″ cast iron skillet?
Either is fine!
Question: you mention that you add a touch of sugar but it isn’t on the ingredients list. How much sugar?
A tablespoon or two should be plenty. :)
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.
lol calm down
Is there a substitute for the Greek yogurt?
You can use sour cream or regular plain yogurt.
I am looking for a recpie that is caled chacewie it is made with blue corn meal
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.
…oh, and jalepeños. Always jalepeños :)
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