Blue corn bread is a Native American staple. This recipe is the perfect example of a time-honored baking tradition.
Excerpted from Bob's Red Mill Baking Book by John Ettinger and Bob's Red Mill Family, ©2007, Published by Running Press. All rights reserved.
Makes one 8 x 8-inch loaf
1 1/2 cups blue cornmeal
2 teaspoons baking powder
1 tablespoon sugar
3/4 cup milk
3 tablespoons vegetable oil
1. Preheat the oven to 350 degrees F. Oil or butter an 8 x 8-inch baking dish.
2. In a large bowl, whisk or sift together the cornmeal, baking powder, and sugar until well blended.
3. Beat the egg together with the milk and vegetable oil, then stir into the dry ingredients and mix well. Pour into the prepared dish and bake for 30 minutes, or until a tester comes out clean. Let the bread rest for 15 minutes before turning out to cool on a wire rack.
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