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Blue Cornbread

Created by All Foods Natural, Monday, 21 January 2008

Description

This recipe is easy, simple, and offers many possible substitutions. The dough can be used to make blue corn muffins or cornbread. Endless variations for a creative mind.

Ingredients

At a glance

Cuisine

Cooking Method

Difficulty

Course/Dish

Special Diets

Makes

6 large muffins or one 8-inch square pan of cornbread

1 cup blue cornmeal
½ cup barley flour, or any flour
½ ts non-aluminum baking powder
¼ ts sea salt (optional)
1 Tbs maple syrup
1 egg, beaten
1 cup milk

Methods/steps

Preheat oven to 424°F.
Shift dry ingredients together.
Combine liquids and slowly add to combined dry ingredients, mixing until blended into an uniform dough.
Grease pan with butter or oil spray
Bake at 425°F for 15-20 minutes, until top and sides become golden brown.

Additional Tips

If you don't have barley flour, substitute ½ cup barley flour with the same ½ cup any other flour.
Substitute 1 Tbs maple syrup with 1 Tbs honey if you don't like the slightly smoky flavor of maple syrup.
If you don't have milk or if you want to make the recipe dairy free, substitute it with water -equal amount- and the recipe will work fine.
To make this recipe egg free, substitute the beatn egg with your favorite egg replacer.

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