Blue Cornbread

Check out this beautiful blue corn meal, delivered in person by Brent Bolton!Fresh Ground Blue Corn MealBrent is a Dutch oven friend who stopped by recently and shared a bag of his hand-ground blue corn meal.  I love the subtle grey-blue color and its sweet light taste.  Blue corn has 30% more protein than hybrid corn and is a staple in southwestern recipes.  Brent and I share a love for New Mexican flavors, so when he offered this lovely gift, I glad accepted!

I modified our cornbread recipe just a little to make this Blue Cornbread recipe with buttermilk (no regular milk).  I can’t wait to taste and see it!

  • 3 tablespoons canola oil
  • 2 cups blue corn meal
  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 4 large eggs
  • 2 2/3 cups buttermilk
  • 4 tablespoons butter, melted

Pour canola oil into a 12″ camp Dutch oven.  Preheat the Dutch oven to 425 degrees Fahrenheit (21 hot charcoals on top and 11 underneath).

In a large bowl, mix cornmeal, flour, sugar, baking powder, baking soda and salt.Blue Corn, Flour, and Sugar

In a separate bowl, beat together buttermilk, eggs, and butter.

Pour the wet ingredients into the dry and gently fold together using as few strokes as possible.  If there are a few small pockets of dry ingredients left, that’s ok.Gently Folded and Ready for the Oven

Pour batter into hot Dutch oven and bake for 20 to 25 minutes or until a toothpick comes out clean.Baked Blue Cornbread

Check out this beautiful blue-grey color!  Beautiful Blue Corn Cornbread

The texture is so light with a tender crumb that melts in your mouth.  I love this recipe and can’t wait to try it at a DOG (Dutch Oven Gathering) soon to share with our Prairie Dog friends.  A bit of soft butter and a some local honey will be a perfect compliment to this beautiful cornbread.

Thank you Brent for sharing this lovely gift that reminds me of northern New Mexico!

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