It’s unnecessary to point out that blue foods are few and far between, why? I’m not sure. But if you sit there and try to think of some you realize there are only several. Blue corn, blue potatoes, blueberries…
But I wanted to share a few recipes/ideas on how to use these great blue foods!
Hopefully you all remember my blueberry banana bread recipe, it was such a hit!! I can’t wait to find blueberries on sale again to try again. I mean, this bread was so moist and delicious you wouldn’t believe it. Have any of you tried it yet?
Finally, I wanted to share a blue cornbread recipe. I don’t think I ever remember seeing blue cornbread till I started working at my current mexican restaurant, and their recipe is sooooooo good. I’ve never had cornbread like theirs before.
I’ll share their secret to making it delicious; halfway through the baking process they pour heavy cream over the bread. It gives it this great texture and makes it so moist. Some people think it’s under baked, but it’s really not!
Blue Corn Cornbread
Submitted By: Bill Jezzard
Photo By: hwong21
1 cup blue cornmeal
1 cup all-purpose flour
5 teaspoons baking powder
1/4 cup white sugar
1 pinch salt
2 eggs, beaten
1 cup milk
1/2 cup butter
|1.||Preheat an oven to 350 degrees F (175 degrees C). Grease a 9×9 inch baking dish.|
|2.||Mix cornmeal, flour, baking powder, sugar, and salt in a bowl. Sift 3 times.|
|3.||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.|
|4.||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.|