Blue cornmeal imparts a blue-violet cast to the bread, a coarser consistency and a sweeter, nuttier taste than yellow or white cornmeal. It is 20% higher in protein and has a lower glycemic index, good news for those with elevated blood sugar. However it can be difficult to find! Arrowhead and Bob’s Red Mill make it and some health food stores carry it in bulk.
Of course yellow cornmeal can be subbed for blue cornmeal in the recipe, and regular milk can be subbed for buttermilk if you follow adjustments noted below. I love to bake cornbread in a preheated cast iron skillet for the crunchy brown crust and quicker baking time.
- 1 cup all-purpose flour
- 3/4 cup blue cornmeal (I prefer medium grind for the extra crunch)
- 2 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 tablespoon butter
- 2 eggs, beaten
- 1 cup buttermilk*
- 1/4 cup cooking oil
(Note * To use regular milk in place of buttermilk, increase baking powder to 2 1/2 teaspoons and omit baking soda)
- Heat oven to 400 degrees F.
- In medium bowl mix together flour, cornmeal, sugar, baking powder, baking soda and salt.
- Placed the 1 tablespoon butter in an 8″ or 10″ cast iron skillet or 9″ round baking pan. Place in preheated oven for 3 minutes or until butter melts. Remove pan from oven and swirl butter to coat bottom and sides of pan. Return pan to oven for 2-3 more minutes while you prepare batter.
- In small bowl combine eggs, milk and oil. Add egg mixture all at once to flour mixture and stir just until moistened.
- Pour batter into hot skillet or pan. Bake about 15 minutes or until toothpick inserted in center comes out clean.
Yield: About 12-16 servings, though it’s hard to stop at just one piece of fresh baked cornbread!