Guest guest Posted August 25, 2008 Report Share Posted August 25, 2008 I made this using fresh blue corn and grinding the kernels in the food processor. I omitted butter/oil/eggs seen in most corn bread recipes and was amazed at how good it was anyway. I am glad I used a sweetener, I think this bread benefits from a little sweet touch since blue corn is not very sweet. BLUE CORN BREAD (In large muffin tins) 2 ½ cups ground blue corn (I ground kernels in food processor) 1 ½ cups all purpose wheat flour 5 tsp baking powder ½ cup brown rice syrup or honey (or sweetener of choice) 2 tsp salt 1 cup milk of choice (approximately, add more or less as needed, use dairy, soy, almond, rice….) Preparation: Preheat oven at 350F. Mix dry ingredients together well, add blue corn, sweetener and enough milk to moisten the batter. Oil muffin tins (the 6 muffin type) and pour batter (fill about 2/3). Corn muffins will rise in the oven. Bake for about ½ hour (check it after 20 minutes). Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 25, 2008 Report Share Posted August 25, 2008 Where can I get blue corn? ¸.·´ .·´¨¨)) ((¸¸.·´ .·´ -:¦:- Terri -:¦:- ((¸¸.·´ Genesis 2:15 The Lord God then took the man and settled him in the garden of Eden, to cultivate and care for it. On Aug 25, 2008, at 1:28 PM, rosetalleo wrote: > I made this using fresh blue corn and grinding the kernels in the food > processor. I omitted butter/oil/eggs seen in most corn bread recipes > and was amazed at how good it was anyway. I am glad I used a > sweetener, I think this bread benefits from a little sweet touch since > blue corn is not very sweet. > > BLUE CORN BREAD (In large muffin tins) > > 2 ½ cups ground blue corn (I ground kernels in food processor) > 1 ½ cups all purpose wheat flour > 5 tsp baking powder > ½ cup brown rice syrup or honey (or sweetener of choice) > 2 tsp salt > 1 cup milk of choice (approximately, add more or less as needed, use > dairy, soy, almond, rice….) > > Preparation: > Preheat oven at 350F. Mix dry ingredients together well, add blue > corn, sweetener and enough milk to moisten the batter. Oil muffin > tins (the 6 muffin type) and pour batter (fill about 2/3). Corn > muffins will rise in the oven. Bake for about ½ hour (check it after > 20 minutes). > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 25, 2008 Report Share Posted August 25, 2008 Terri, I grew the blue corn. I said I'd post recipes for whatever I end up doing with it and here is the first one (you can eat it on the cob as long as it is immature, when it matures it is too starchy to eat on the cob). I want to make tamales and will post when I get around it....the corn bread was a much easier project. I have lots of seed saved (pure) so I can share some. Genetic variety is a good thing to propagate. If you (or anyone else in this group) wants to grow it, just email me and send me a self addressed stamped envelope. It is Hopi blue corn. I have re-seeded once already and got a 2nd generation going, but that one will get hybridized. If anyone has red corn I'd love some of that seed. Roseta , Terri Partyka <tpartyka wrote: > > Where can I get blue corn? > > ¸.·´ .·´¨¨)) > ((¸¸.·´ .·´ -:¦:- Terri > -:¦:- ((¸¸.·´ > > Genesis 2:15 The Lord God then took the man and settled him in the > garden of Eden, to cultivate and care for it. > > On Aug 25, 2008, at 1:28 PM, rosetalleo wrote: > > > I made this using fresh blue corn and grinding the kernels in the food > > processor. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 25, 2008 Report Share Posted August 25, 2008 You may have a hard time finding it unless you live in New Mexico, Colorado or Utah. I bought 50 lbs. of whole blue corn last fall from the Cortez Milling Co. in Cortez, Colorado and had bought from them in the past but the mill has just changed hands and the lady I dealt with didn't think they were going to be selling to " ordinary " people anymore. I first bought a 50 lb. bag from them back in 1995. I have a stone grinder and so can grind the whole blue corn. The Cortez Milling Company normally buys it, grinds it, then packages it for retail sale in the 4 Corner's area in grocery stores.....you can buy 5 lb. bags of stone-ground blue cornmeal in almost every grocery store around there.....it is expensive but they have it. You might be able to find some at a health food store.....if they don't carry it, maybe they can order it. A tip.......the higher the fat content of the milk you use to make your blue corn product....cornbread, cookies, tortillas, cornmeal pancakes, etc. the " bluer " the finished product turns out. If you use something like skim milk to make cornbread, it turns out almost a grayish color. I have a great cookbook called, " The Blue Corn Cookbook " that I bought at the Mesa Verde State Park gift shop.....that is where the ancient cliff dwellings are....a great place to visit. It has recipes for from appetizers to desserts, all made with blue cornmeal. Nancy C. Quote Link to comment Share on other sites More sharing options...
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