1 c AM Blue Cornmeal 1/2 c AM Barley Flour or any flour 1 1/2 ts Non-alum baking powder 1/4 ts Sea salt (optional) 1 tb Honey or maple syrup 1 Egg; beaten or egg replacer 1 c Water or milk Combine liquids and slowly add to combined dry ingredients. Oil pan. Bake at 425 F. for 15-20 minutes, until top and sides become golden brown. This recipe will make 6 large muffins or one 8-inch square pan of cornbread. Source: Arrowhead Mills "Blue Cornmeal Recipes" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias
How To make Blue Cornbread's Videos
NITC Cooking: Blue Cornbread (Using Blue Cornmeal)
Thank you NAPI for their sponsorship! Please visit their website NavajoPride.com and their Facebook page, Navajo Pride Blue corn is an indigenous food.
RECIPE: 1 1/2 Cups of Blue Cornmeal 1/2 Cup of flour 1 Tbsp Baking Powder 2 Tbsp Sugar 1 Tsp Salt 1 Cup of Milk 2 Eggs 1/4 Cup of Melted Butter Bake 400 F for 25 Minutes
Blue Corn Bread Recipe
Adding a nut-based spread, fruits, and vegetables to a class traditional Navajo dish such as this Bááh Dootł’izhí (Blue Corn Bread) provides a nutrient-dense bread. Nutrients such as protein, vitamins, and minerals needed. Catch the story behind Bááh Dootł’izhí in the Chiyaan Bahane' Series Video 3 (
Musicbed SyncID: MB0181WMSDVMUME
Fallout Recipes Episode 4: Blue Cornbread Muffins
Recipe video #4 from the Fallout cookbook and the first food item I've done: Blue Cornbread Muffins! I didn't have blue cornmeal and the food coloring didn't work well but overall everything came out well!
Twitter:
Blue Skillet Cornbread
This blue skillet cornbread recipe uses blue cornmeal to make a fun colored pan of slightly sweet cornbread. It is the perfect mix of fluffy and crumbly and is perfect as a side to so many meals.
Full recipe:
Chili and Blue Corn Cornbread
Harris Robinette beef chili & Carolina Grits Company Blue cornbread
Alex Guarnaschelli Makes Cast Iron Skillet Cornbread | Alex's Day Off | Food Network
We know what your Thanksgiving lineup is missing — Cast Iron Skillet CORNBREAD!
Subscribe ► Get the recipe ►
Alex Guarnaschelli, professional chef, working mom and passionate home cook, invites viewers to learn her down-to-earth recipes in Alex's Day Off. Alex shows how cooking her personal style of American, French and Italian fare can be elegant and approachable!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Cast Iron Skillet Corn Bread RECIPE COURTESY OF ALEX GUARNASCHELLI Level: Easy Total: 55 min Prep: 15 min Inactive: 15 min Cook: 25 min Yield: 8 to 10 servings
Ingredients
1 1/4 cups coarsely ground cornmeal 3/4 cup all-purpose flour 1/4 cup granulated sugar 1 teaspoon kosher salt 2 teaspoons baking powder 1/2 teaspoon baking soda 1/3 cup whole milk 1 cup buttermilk 2 eggs, lightly beaten 8 tablespoons unsalted butter, melted
Directions
Preheat the oven to 425 degrees F and place a 9-inch cast iron skillet inside to heat while you make the batter.
In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on.
Carefully remove the hot skillet from the oven. Reduce oven temperature to 375 degrees F. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.