Best 5 Blue Cornmeal Bread Recipes
Blue cornmeal bread, a specialty of the American Southwest, is a delicious and nutritious twist on traditional cornbread. Made with finely ground blue cornmeal, this bread has a slightly sweet and nutty flavor, a vibrant blue-purple hue, and a moist, tender crumb. It's a versatile bread that can be enjoyed on its own, used for sandwiches, or served as a side dish with chili, soups, and stews. This article provides three delectable blue cornmeal bread recipes: a classic recipe for a simple yet flavorful loaf, a sweet and indulgent honey cornbread recipe, and a savory jalapeño cheddar cornbread recipe. Each recipe is easy to follow and includes step-by-step instructions to guide you through the baking process. So, let's dive into the world of blue cornmeal bread and explore the unique flavors and textures it has to offer!
Here are our top 5 tried and tested recipes!
BLUE CORN CORNBREAD
Corn bread made with blue cornmeal and more of almost every ingredient you would put in regular corn bread. It is almost cakelike. This is a pot luck winner.
Provided by Bill Jezzard
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 55m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish.
- Mix cornmeal, flour, baking powder, sugar, and salt in a bowl. Sift 3 times.
- Stir the eggs and milk into the cornmeal mixture. Place the butter in the prepared baking dish, and melt in the preheated oven. Mix hot, melted butter into the cornmeal mixture. Transfer cornmeal mixture to the prepared baking dish.
- Bake on center rack in the preheated oven for 30 to 35 minutes, until the edges of the cornbread pull away from the sides of the dish, and a toothpick inserted into the center comes out clean. Let cool 10 minutes before cutting.
Nutrition Facts : Calories 141.2 calories, Carbohydrate 16.5 g, Cholesterol 39.7 mg, Fat 7.1 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 4 g, Sodium 208.4 mg, Sugar 3.9 g
BLUE CORNBREAD
Blue cornmeal can be found in natural food stores, or from Bob's Redmill company. ETA: After making this, I think I will double the ingredients next time, but still use the same size pan and possible increase cooking time, as my batch turned out very thin.
Provided by Mikekey *
Categories Other Breads
Time 40m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 350°F. Lightly coat an 8-inch square baking pan with nonstick cooking spray.
- 2. Blend the dry ingredients together in a mixing bowl.
- 3. In a smaller bowl, whisk the wet ingredients and then add them to the dry ingredients. Mix well and pour into prepared baking pan.
- 4. Bake for 25-30 minutes at 350°F. until pick inserted in center comes out clean. DO NOT OVERBAKE.
BLUE CORN CORNBREAD MUFFINS RECIPE BY TASTY
An elevated take on a traditional side dish, these cornbread muffins are made with blue cornmeal and yellow corn kernels for an added touch of sweetness, texture, and color. If that's not enough, we serve these muffins with delicious herbed honey butter.
Provided by Tikeyah Whittle
Categories Dinner
Time 40m
Yield 12 servings
Number Of Ingredients 17
Steps:
- Make the herbed honey butter: In a medium bowl, combine the butter, honey, parsley, thyme, and salt. Using a rubber spatula, mix all the ingredients until smooth and incorporated, about 3 minutes. Scoop the butter onto a piece of plastic wrap and roll into a log, then wrap tightly. Refrigerate for at least 1 hour, or overnight.
- Make the cornbread muffins: Preheat the oven to 400°F (200°C). Lightly grease a 12-cup muffin tin with nonstick spray.
- In a medium bowl, mix together the cornmeal, flour, sugar, salt, baking soda, and baking powder.
- In a large bowl, whisk together the buttermilk, eggs, melted butter, and honey until smooth.
- Fold the dry ingredients into the buttermilk mixture until fully combined, then add the frozen corn and mix to incorporate. The batter will be lumpy.
- Divide the batter between the prepared muffin cups, filling each about ¾ of the way.
- Bake the muffins for 18-20 minutes, or until the tops are just slightly golden and a toothpick inserted in the center of a muffin comes out clean.
- Serve the muffins warm with the herbed honey butter.
- Enjoy
Nutrition Facts : Calories 172 calories, Carbohydrate 33 grams, Fat 2 grams, Fiber 0 grams, Protein 4 grams, Sugar 23 grams
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.
Provided by PaulaG
Categories Quick Breads
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 136.8, Fat 3.3, SaturatedFat 0.6, Cholesterol 27.4, Sodium 105.5, Carbohydrate 22.2, Fiber 2.2, Sugar 5.1, Protein 5.2
BLUE CORN BREAD
Provided by Stephan Pyles
Categories Bread Brunch Side Bake Thanksgiving Vegetarian Dinner Lunch Cornmeal Fall Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 400°F.
- Place a well-seasoned cast-iron skillet in the oven to warm for at least 5 minutes.
- Gently melt the butter and shortening in a small saucepan over low heat. Add the serranos and garlic, and sauté for 10 minutes. Sift together the flour, cornmeal, sugar, baking powder, and salt in a large bowl. Beat the eggs, lightly in a medium bowl. Add the serranos and garlic, and sauté for 10 minutes. Sift together the flour, cornmeal, sugar, baking powder, and salt in a large bowl. Beat the eggs lightly in a medium bowl. Add the serrano mixture and stir in the milk. Pour the liquid ingredients into the dry ingredients; beat just until smooth. Add the cilantro.
- Remove the cast-iron skillet from the oven and brush generously with the oil. Reheat the skillet for about 2 minutes, then fill with batter.
- Bake in the center of the oven for 20 to 25 minutes or until the cornbread is lightly browned but still blue and springy to the touch.
Tips:
- Use fresh ingredients: Fresh cornmeal, buttermilk, and eggs will give your bread the best flavor and texture.
- Grind your own cornmeal if possible: Freshly ground cornmeal has a more robust flavor than store-bought cornmeal.
- Don't overmix the batter: Overmixing the batter will make the bread tough.
- Let the batter rest before baking: This will allow the cornmeal to absorb the liquid and produce a more tender loaf of bread.
- Bake the bread at a high temperature: This will create a crispy crust and a moist interior.
- Cool the bread completely before slicing: Slicing the bread too soon will make it crumbly.
Conclusion:
Blue cornmeal bread is a delicious and versatile bread that can be enjoyed in various ways. Whether you're looking for a hearty breakfast bread, a side dish for your next meal, or a unique snack, blue cornmeal bread is sure to please. So next time you're looking for a new bread recipe to try, give blue cornmeal bread a try. You won't be disappointed!
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