Blue corn was a staple for the Pueblo Indians of Northern New Mexico. The blue-purple kernels produce a coarser consistency and sweeter, nuttier taste than yellow or white corn. This bread rises high and proud. This recipe was printed on the package of blue-corn meal I recently purchased.

Ingredients

8 serv.

blue cornmeal↗1 cup
whole wheat pastry flour↗1⁄2 cup
baking powder↗1 1⁄2 teaspoons
salt↗1⁄4 teaspoon
optional
honey or maple syrup↗1 tablespoon
egg↗1
beaten
nonfat dry milk powder↗1⁄3 cup
water↗2⁄3 cup
cooking oil1 tablespoon

Step-by-step instructions

1
Lightly spray a 8- to 9-inch cast iron skillet with cooking spray and drizzle with the 1 tablespoon cooking oil.
2
Place the skillet in the oven while it preheats.
3
Preheat oven to 425°F.
4
In a medium size bowl, combine dry ingredients.
5
Combine liquids and slowly add to combined dry ingredients, mixing well.
6
Pour into prepared pan and bake at 425°F for 15-20 minutes, until top and sides become golden brown.

Source: food.com

Original recipe ↗

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