Blue Cornbread
Submitted by amira
Simple blue cornbread made with blue cornmeal, barley flour, and honey. Bakes into golden-topped muffins or a pan of cornbread in under 30 minutes. Earthy, slightly sweet, and versatile.
YIELD
1 recipePREP
10 minCOOK
20 minREADY
30 minBlue cornbread is cornbread stripped down to the essentials, then made a little more interesting. Blue cornmeal has a deeper, earthier flavor than yellow, and it gives the bread a striking blue-grey interior.
Barley flour adds a mild, slightly nutty quality, though you can swap in whatever flour you have on hand. A tablespoon of honey keeps things just sweet enough without tipping into cake territory.
Bake it in an 8-inch square pan for a classic slab or divide the batter into muffin tins for individual portions. Either way, it comes together fast and bakes in about 20 minutes.
Kitchen Tips
- Use a well-oiled cast iron skillet for the crispiest edges and bottom crust
- Barley flour gives the best texture, but whole wheat or all-purpose flour work fine as substitutes
- This recipe is egg-replacer friendly, making it easy to adapt for egg-free diets
- Serve warm alongside chili, posole, or any hearty Southwestern stew
Ingredients
Directions
Combine liquids and slowly add to combined dry ingredients.
Oil pan.
Bake at 425℉ (220℃). for 15 to 20 minutes, until top and sides become golden brown.
This recipe will make 6 large muffins or one 8-inch square pan of cornbread.
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