Blue Corn Cornbread Recipe - Allrecipes.com
Blue Corn Cornbread Recipe
  • READY IN 55 mins

Blue Corn Cornbread

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 1 - 9x9 inch pan of cornbread Change Servings
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  • PREP

    10 mins
  • COOK

    35 mins
  • READY IN

    55 mins

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x9 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.
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Reviews More Reviews

Most Helpful Positive Review
Oct 13, 2009

This recipe is delicious~ I am wheat, gluten, and cow dairy sensitive so I made a few modifications. 1. Substituted rice flour for AP 2. Substituted 1 1/8 C coconut milk for cow milk 3. Substituted 1/2 C applesauce for the butter 4. Added 1/4 cup dried fruit (blueberries and cranberries) 5. Subtstituted 1/4 C Agave nectar for the sugar I cooked it for 30 minutes and it came out perfect. It retained the cakelike texture and was moist and absolutely scrumptious. Yum!

 
Most Helpful Critical Review
Nov 07, 2012

the cornbread does not come out exactly like in the picture, which looks like food coloring was added. Blue cornmeal does not turn that color. more like a brownish color. Mine didnt seem sweet sweet but i am assuming thats how cornbread should taste...? I may add more sugar the next time.

 

28 Ratings

Sep 29, 2009

This recipe is fantastic! The blue cornmeal definitely adds a subtle, natural sweetness to the bread. The ingredients, proportions, and cooking directions are seamless- the cornbread turned out amazing. This recipe has since become my permanent cornbread recipe.

 
Sep 23, 2009

AMAZING. Simply AMAZING. Please note that I did not use blue cornmeal because I only had yellow on hand. ALSO I ran out of baking powder 1 tsp shy of 5 (didn't matter). AND (because capital letters tell you important things) I was also out of milk and had to substitute 1/2 c sweetened condensed milk and 1/2 c water instead (I went a light on the sugar to even it out). And the sifting 3 times, melting the butter in the oven in the dish and then pouring it in seemed so strange to me. But I did as instructed anyhow. And the result was.... The bread cooked for 30 minutes, came out perfect. It's perfection. Clearly with all the substitutions I had to make, and it still tastes wonderful, you just can't screw this bread up. This is my permanent recipe now. I will never go back.

 
Jan 22, 2010

Fantastic! I used gluten free yellow cornmeal and gluten free AP Blend to make this gluten free. Otherwise, I followed the recipe. Only adding a splash more milk to compensate for the gluten free flour. Great!

 
Aug 26, 2010

I just took this out of the oven and I could eat the whole thing! Not too sweet like other cornbreads. I have never felt the need to rate a recipe, but this one is too good!

 
Oct 04, 2010

awesome - very yummy, moist and sweet - oh so good! gotta try it with less butter next time... but it's really good if you don't care about that sort of thing :)

 
Sep 20, 2010

I substituted 1/2c butter with 1/2c applesauce and about 1tbsp butter and it still came out quite rich and moist.

 

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Nutrition

  • Calories
  • 141 kcal
  • 7%
  • Carbohydrates
  • 16.5 g
  • 5%
  • Cholesterol
  • 43 mg
  • 14%
  • Fat
  • 7.1 g
  • 11%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 2.9 g
  • 6%
  • Sodium
  • 233 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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