Blue Cornmeal Bread

corn bread 12

This sweet corn bread is best served warm. If you can’t find blue cornmeal, don’t worry: Yellow cornmeal works well, too.

  • 2 1/4 cups all purpose flour
  • 1 3/4 cups blue cornmeal* or yellow cornmeal
  • 1 cup sugar
  • 1/3 cup pine nuts, toasted
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/4 cups whole milk
  • 3/4 cup vegetable oil
  • 3 large eggs
  • 1/2 cup buttermilk
  • 1 1/2 cups frozen corn kernels, thawed, drained

Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Whisk flour, cornmeal, sugar, pine nuts, baking powder, baking soda and salt in large bowl to blend. Whisk milk, vegetable oil, eggs and buttermilk in medium bowl to blend. Add milk mixture to dry ingredients and whisk until just blended. Fold in corn kernels. Pour batter into prepared dish. Bake until tester inserted into center comes out clean, about 40 minutes. Cut bread into 2-inch squares and serve warm.

*Blue cornmeal is available at natural foods stores and specialty foods stores.

Makes about 28 pieces.

Bon Appétit
November 2001

Substitutions: I halved the entire recipe, used two eggs, 1% milk instead of whole, 1% milk+lime juice in place of buttermilk, did not have any pinenuts, used applesauce in place of oil, 100% whole wheat flour in place of all-purpose.

Advertisements

0 Responses to “Blue Cornmeal Bread”



  1. Leave a Comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s





%d bloggers like this: