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Blue Corn Cornbread

Bill Jezzard

"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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55 m servings 141 cals
Original recipe yields 16 servings (1 - 9x9 inch pan of cornbread)


  • Calories:
  • 141 kcal
  • 7%
  • Fat:
  • 7.1 g
  • 11%
  • Carbs:
  • 16.5g
  • 5%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 208 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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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Read all reviews 31
  1. 38 Ratings

Most helpful positive review

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. Subs...

Most helpful critical review

Far too much baking soda, leaves a terrible aftertaste ruining what's almost a wonderful bread.

Most helpful
Most positive
Least positive

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. Subs...

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 lett...

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 ...

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 fre...

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!

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

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 :)

Fantastic recipe. I made two batches and decreased the sugar in the second batch by 1/4 and enjoyed it a bit more. Otherwise very good with gumbo.

Simply delicious. I've made it three times and the cornbread was excellent each time. I did have problems pouring the butter out of the baking dish into the cornbread mixture, but was more car...