Blue Cornmeal Bread Recipe - Cooking Index
Blue Cornmeal Bread Recipe - Cooking Index
"Coyotes Deli & Grill in Banff makes the most amazing blue corn bread," writes Donna Sanche of Toronto, Ontario. "My husband and I had dinner there not long ago, and enjoyed the entire meal -- but the corn bread was definitely the highlight. I've told all of my friends about it, and now I'd like to make it for them."
Courses: Breads, Side dish| 2 1/4 cups | 140g / 4.9oz | All-purpose flour |
| 1 3/4 cups | 109g / 3.8oz | Blue cornmeal |
| = (available at natural foods stores and | ||
| Specialty foods stores or use yellow | ||
| Cornmeal) | ||
| 1 cup | 198g / 7oz | Sugar |
| 1/3 cup | 78ml | Pine nuts - toasted |
| 3/4 teaspoon | 3.8ml | Baking powder |
| 3/4 teaspoon | 3.8ml | Baking soda |
| 3/4 teaspoon | 3.8ml | Salt |
| 1 1/4 cups | 296ml | Whole milk |
| 3/4 cup | 177ml | Vegetable oil |
| 3 cups | 594g / 20oz | Eggs (large) |
| 1/2 cup | 118ml | Buttermilk |
| 1 1/2 cups | 93g / 3.3oz | Frozen corn kernels - thawed, drained |
Preheat oven to 350 degrees. Butter 13- by 9- by 2-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.
This recipe yields about 28 pieces.
Source:
Bon Appetit, November 2001
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