The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Blue Corn Cornbread

loydb's picture

Blue Corn Cornbread

I broke out the metal 'stones' for my Retsel and made cornbread tonight. The corn was organic blue corn from Heartland Mill. The wheat flour in the recipe was a mixture of hard red and hard white wheat from Pleasant Hill. These, plus some butter and jam, were all we needed for dinner tonight.


PiPs's picture

I have never seen blue corn before. Fascinating. Really interesting colour. Does the flavour differ?

Cheers, Phil

loydb's picture

It tastes pretty much identical to the yellow corn I have from the same source. It's just pretty :)


Janetcook's picture


Very nice corn muffins.  I have never seen corn muffins spring so.  Very pretty.

A funny story about purple food - in my case it was potatoes.  One Thanksgiving many years ago I decided to make our mashed potatoes with purple potatoes rather than our usual small red ones....My experiment didn't go over well.  My family thought I had put food coloring in the potatoes!  I learned not to mess with tradition especially on the holiday.  They learned about purple potatoes but still were hesitant to eat them with their usual gusto.  The taste was no different but the color simply turned them off....

Take Care,


loydb's picture

That's a shame, Russian purple fingerling potatoes are fantastic!


d0nnish's picture

Your blog came up in a Google search I was doing for blue corn cornbread/muffins.  The muffins in the pictures are just what I want, but I can't find the recipe.  HELP!!!


loydb's picture


  • 1 cup cornmeal
  • 1 cup flour (I prefer whole wheat, but AP works just fine)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk (if I happen to have half-and-half in the fridge, I use 1/4 cup of it and 3/4 cup milk)
  • 1/4 cup oil (Grandma used lard or butter, Mom used vegetable oil, I prefer walnut oil)
  • 1 egg

Preheat the oven to 400 degrees F.

Combine dry ingredients in a bowl, mix well (I usually use the whisk I'm going to use on the egg)

Beat the egg, then whisk in with the milk and oil.

Add the dry mix to the wet mix and stir thoroughly.

I use a non-stick muffin pan, and spray it with olive oil. This is enough for six muffins. Pour or ladle into the tin (it's a wet batter), it should come up to just a little below the rim. Cook for 20-40 minutes (yes, that's a huge range -- it almost always ends up 30-40 minutes for me, unless I'm using a mini-muffin pan, in which case 25 or so. Just cook until they look done) . Remove from oven, let the pan sit for 5 minutes on a cooling rack. Sometimes I have to run a thin knife around the perimeter to get them loose, sometimes I don't.

Good luck, post pics when done!